Bensonhurst
The Bensonhurst is a bitter, herbal spirit-forward cocktail made with Rye Whiskey, Dry Vermouth, Maraschino Liqueur and Cynar. It is stirred and served in a coupe glass, at about 28% ABV.
- Method
- Stirred
- Glass
- Coupe glass
- Served
- Martini
- Strength
- About 28% ABV
- Family
- Spirit-forward
- Flavour
- Bitter, herbal & floral
Ingredients
- 60mlRye Whiskey
- 30mlDry Vermouth
- 10mlMaraschino Liqueur
- 5mlCynar
How to make it
- Add all ingredients to a mixing glass with ice and stir until well chilled.
- Strain into a chilled coupe and garnish with a cherry or an orange twist.
Tip: Stir with plenty of cold, hard ice for 20 to 30 seconds. You want it chilled and silky, not cloudy.
About the Bensonhurst
Chad Solomon created it in New York in 2006 as a riff on the Brooklyn, naming it after another Brooklyn neighbourhood. A single teaspoon of Cynar gives the dry, cherry-scented drink its bitter edge.
Missing something?
- No Rye Whiskey? Use Bourbon (Softer and sweeter than rye's spice)
- No Rye Whiskey? Use Jim Beam Bourbon (A bourbon: softer and sweeter than rye)
- No Dry Vermouth? Use Bianco Vermouth (Sweeter)
- No Dry Vermouth? Use Lillet Blanc (Fruitier and sweeter)
- No Maraschino Liqueur? Use Kirsch (Dry cherry spirit; add a little simple syrup)
- No Cynar? Use Amaro Nonino (Lighter and more orangey)
- No Cynar? Use Campari (Brighter and more bitter)
All swaps for Rye Whiskey, Dry Vermouth, Maraschino Liqueur and Cynar
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