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Xcar luxuriates in the Bentley Mulsanne Speed

The difference between a Bentley and a Rolls-Royce, they say, is that you drive a Bentley, but you're driven in a Rolls-Royce. In this latest video, however, Xcar drives a different kind of Bentley. One that aims to challenge that notion. We're speaking of the Mulsanne, but not of just any ordinary Mulsanne – as if a $300k limousine could ever be considered "ordinary." No, this is the Mulsanne Speed, the amped-up version of Bentley's rival to the Rolls-Royce Phantom. In creating the Mulsanne Speed, the crew at Crewe took a vehicle in which you'd want to be driven, then tunes it for the driver. The ultimate Bentley, then? We certainly found enough to love (and then some) when we drove it this past November, but to find out what the cinematographical artisans at Xcar have to say about it, you'll want to watch the video above.

Chris Harris finds out if the Bentley Continental GT3-R deserves the badge

Before getting behind the wheel, Chris Harris is very confused by the Bentley Continental GT3-R. While the British brand undoubtedly has a long history in motorsports, Harris questions whether the stripped-out coupe fits the company's luxurious image. He aims to find out in his latest, drift-heavy video. Weighing in at over 4,800 pounds, this Continental is no lightweight, but the muscle comes thanks to a 4.0-liter, twin-turbo V8 making 572 horsepower and 516 pound-feet of torque. Power goes to all four wheels, but as Harris shows here, the system is still happy to let the big coupe wag its tail. He has especially nice things to say about the shorter differential that sacrifices outright top speed for better response at lower velocities. Still, the question remains whether it makes sense for a posh brand like Bentley to follow the Porsche mold with a racecar for the street. With the GT3-R limited to just 300 cars worldwide and 99 in the US for $337,000 each, a good way to find out is to take this ride with Harris.

The myth and mystery of The Bentley Cocktail

The other day, we were trying to find ways to delight a visiting relative who requested a cocktail made with apple brandy (don't ask), and after poring through Mr. Boston and The Playboy Bartender's Guide we were fortunate enough to come across a recipe. This particular concoction piqued our interest not just because it was a means to get rid of that bottle of Calvados that had been malingering on our bar cart, drawing fruit flies and quizzical scorn, since it was gifted to us at the launch of the Peugeot 407 in 2004. It was because of the automotive connection. (Duh.) The cocktail is called The Bentley, and it has a sexy, if probably apocryphal, origin story. According to the legend, the Bentley Boys – rich, Jazz Age, car-loving, British playboy racers – invented the drink after their first of five Le Mans victories, in 1924. Canadian-born WWI hero and Olympic swordsman John Duff and local English Bentley test driver and Bentley 3-Liter Super Sport owner Frank Clement were the only British team and vehicle in this second-ever endurance race, surrounded by more than three dozen French drivers and cars (and a couple of Germans). But despite typical British maladies ­– broken shocks, seized lug nuts, and a dysfunctional gearshift – and a slew of fires, punctures, and chassis-snapping wrecks amongst the field, they persevered. Arriving at their celebratory party at their club near their adjoining apartments in London's exclusive Mayfair neighborhood, they discovered that all of the alcohol had been consumed, with the exception of Calvados and Dubonnet. Mixing these together in equal parts, and adding some bitters, they allegedly invented a drink to settle their affluent nerves. Like most folkloric explanations for the existence of some gross cocktails – the wisecrack-inspired Tom Collins, the whole-cloth-concocted Seelbach – the tale seemed as compelling to us as it was ridiculous. Fortunately, among our friends are many with mastery in mixology, so we decided to put the mystery (and recipe) to them. "To be honest, I'd never even heard of the cocktail," said Tokyo-based international beverage expert Nick Coldicott, the most skeptical of our potation pundits. "And that story smells fishy to me. It seems unlikely that a party venue would have enough of a booze collection to have Calvados and Dubonnet, but not enough whisky or gin or champagne to see the party out.