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Xcar asks why the W in the Bentley Continental GT

There aren't a lot of automakers producing V12 engines these days: There's BMW and Mercedes, of course, and the Rolls-Royces and Paganis they power. There's Ferrari, Lamborghini and Aston Martin. But the largest producer of twelve-cylinder engines doesn't make them in a V. That'd be Bentley, and it produces more dozen-piston engines than anyone else, but arranges them in a W configuration. It's a compelling story of innovation, one as interesting as the history of the marque itself. And Xcar tells the tale in its latest video installment, tracing it back to the development of the compact VR6 engine and the autocratic mastermind at the helm of the Volkswagen Group who made the W12 a reality. By this point it would be all too easy to consign the W12 to the dustbin of history as the smaller, more efficient and nearly as powerful V8 has slotted in below to push the W12 to the margins of relevance. But it's still the more refined option, and the more innovative one. Little wonder it's the only type of twelve-cylinder engine (the Aventador's notwithstanding) that the Volkswagen Group still makes.

Bentley teases new Flying Spur sedan

Bentley has released another teaser video for its redesigned Flying Spur, and the next generation car is looking less like a grown up Continental GT and more like a junior Mulsanne. A viewing of the first teaser vid revealed a more upright grille, a three-spoke steering wheel, horizontal taillights and quarter panels with angles and curves certifiably lifted from the Mulsanne. After this second video, we can add lower door panels with a more aggressive shape, horizontal vents in the fenders and a rear end with the shape of proper haunches.
The English motorcar maker promises us we'll see more on February 20, when "performance and luxury unite." We'll be there in person when the "Camry for rich people" is revealed at the Geneva Motor Show next month. You'll find the videographic appetizer below.

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.