Bensonhurst
Rye, dry vermouth, maraschino and Cynar. A modern Brooklyn-family cocktail by Chad Solomon.
Stirred · Coupe · Medium · about 3 minutes · about 29% ABV
Ingredients
- 60 ml Rye whiskey
- 30 ml Dry vermouth
- 7.5 ml Maraschino liqueur
- 5 ml Cynar
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml rye whiskey into the mixing glass
- Pour 30 ml dry vermouth into the mixing glass
- Pour 7.5 ml maraschino liqueur into the mixing glass
- Pour 5 ml Cynar into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir well and serve very cold.
About the Bensonhurst
Created by Chad Solomon in New York in 2006 as part of the Brooklyn family of drinks.
The aperitivo family. Italian aperitivo culture grew up in the cafés of Milan and Turin in the 1800s. Sweet vermouth was created in Turin in 1786 and Gaspare Campari opened his café in 1860. Bitter drinks like the Americano and the Negroni were made to sharpen the appetite before dinner, so they balance bitter and sweet and stay moderate in strength.
Bensonhurst FAQ
What's in a Bensonhurst?
60 ml rye whiskey, 30 ml dry vermouth, 7.5 ml maraschino liqueur, 5 ml cynar, garnished with lemon twist.
How strong is a Bensonhurst?
About 29% ABV once mixed with ice, which is 2.8 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Bensonhurst?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Bensonhurst in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
