About this Blog

Welcome to Po'Nutrition Fax! This blog is about alcohol - it has nothing to do with health or wellness, and the only relationship between this and Edgar Allen Poe is that he was an alcoholic.

I used to work in a liquor store and developed a taste for all different types of booze. As my collection grew, I felt the need to share my knowledge of, interest in, and experiences with my purchases - from the standards (e.g. whisk(e)y, gin) to the less-than-standard (e.g. kirschwasser, raki). You'll also find a lot on beer (another love of mine).

This is not about how much I can drink nor do I promote over-excess of alcohol. As with most blogs, there is some self-reflection included with most of the reviews. The point is to encourage everyone to reflect on what they drink.

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Friday, March 23, 2012

Bentley Cocktail

Calvados and Dubonnet Rouge make a Bentley? Shouldn't it be called a Peugot?

I bought some calvados a couple of weeks ago because I'd never had it before. For the uninformed, calvados is an apple brandy from the Basse-Normandie region of France. Depending on the appellation, it can be single or double distilled in either a pot or column still. They use hundreds of apple varieties and some even use a non-majority percentage pears! Like other French brandies, calvados is aged in oak barrels for a minimum of two years too.

I purchased this Roger Groult Reserve Calvados. After a couple of snifters I thought to myself "how else can I drink this?" - since I don't want to let it die slowly. I grabbed my girlfriend's cocktail handbook and looked up, under ingredient calvados, what drinks I could make. The options were limited although, for some reason, I didn't think to look under apple brandy too. Nevertheless I flipped to a simple, yet delicious looking Bentley Cocktail. It had two ingredients: calvados and Dubonnet Rouge. Unfortunately, I had no Dubonnet Rouge so another trip to the liquor store was in order.

Fast forward another week and I have my Dubonnet Rouge now. Dubonnet Rouge is similar to sweet vermouth - it is a sweet fortified red wine that is to be enjoyed as an aperitif, or pre-dinner drink, to awaken the senses. After having sipped the Dubonnet Rouge, I figured that this Bentley would be similar tasting to a Sweet Manhattan - and I was correct. Although the Bentley does not use Angostura Bitters (like a Manhattan) it is made from an oak-aged spirit and a fortified red wine (like a Manhattan):

Bentley Cocktail:
2:1 Calvados to Dubonnet Rouge.
Lemon twist to garnish

Shake with ice in a cocktail shaker and pour into chilled martini glass.

While, overall, it is similar to the Sweet Manhattan, the calvados imparts a tart-apple finish to this cocktail. I wonder if one could make a "Perfect" Bentley using both Dubonnet Rouge and Blanc? Nevertheless, the Bentley is delicious and a good thing to try if you want to swim out of the doldrums of yet another boring, old Manhattan.

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