BENTLEY | Celebrates London Cocktail Week


www.bentleymotors.com | www.the-connaught.co.uk


The Master Mixologist in London’s Connaught Hotel cocktail bar – recently voted the world’s best – has created a unique and luxurious cocktail especially for Bentley.

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To celebrate the 2016 London Cocktail Week (3 to 9 October), the Mayfair institution and Bentley have come together in order to put a modern twist on a tradition dating back over 85 years. Inspired by the craftsmanship and attention to detail that go into the creation of each and every Bentley, world-renowned mixologist, Agostino Perrone, has created an elegant, contemporary and luxurious cocktail which perfectly reflects the spirit of the luxury British brand.

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Served for the first time in a Mulliner drinks cabinet in the rear of the new Flying Spur V8 S, the Bentley Cocktail perfectly blends finest highland malt whisky with handcrafted bitters and vibrant citrus flavours.

Perrone explains: Creating a new cocktail is a balancing act. Handcrafting the bitters from aromatic herbs; seamlessly blending the flavour of the alcohol and mixers; and even ensuring that the ice is cut correctly – attention to detail is all important. Reinterpreting the classics is a particular passion of mine.

The original Bentley Cocktail was created by Harry Craddock – one of the most famous bartenders of the 1920s and ‘30s. First served in in the Savoy in 1930, the drink was a favourite of the legendary ‘Bentley Boys’. Very much of its time, the drink was a blend of Apple Brandy and Dubonnet Rouge.

The Bentley Cocktail

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  • 50 ml Dalmore Connaught Cask
  • 2 ml handmade ginseng & bergamot bitter
  • 15 ml Sipsmith Sloe Gin
  • 20 ml fresh lemon juice
  • 10 ml sugar syrup
  • 10 ml egg white (for an extra silky texture)
  • 10 ml 30-year-old Paolo Cortado Sherry
  • Green mandarin essence
  • Lemon peel to garnish
  • Hand-cut ice

Pour all of the ingredients, apart from the Paolo Cortado Sherry, into a cocktail shaker filled with ice. Shake well and strain into a whiskey glass over a hand-cut chunk of ice. Pour in the float of Paolo Cortado Sherry and garnish with lemon zest and green mandarin essence.

The Bentley Mocktail

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  • 60 ml organic Somerset cloudy apple juice
  • 30 ml rhubarb & red fruit cordial
  • Pink grapefruit soda
  • Apple blossom flowers to garnish
  • Hand-cut ice
Pour all of the ingredients into a highball glass filled with hand-cut ice cubes. Top up with the pink grapefruit soda and garnish with apple blossom.

www.bentleymotors.com | www.the-connaught.co.uk