Cocktail
Bensonhurst
How to make a Bensonhurst - the dry Manhattan twist with rye whiskey, dry vermouth, maraschino and Cynar. A stirred Brooklyn cocktail with a fine bitter note.
4 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Bensonhurst is an elegant, dry variation from the Brooklyn cocktail family: rye whiskey, dry vermouth, a little maraschino and a touch of Cynar. Lean, spirit-forward and finely bitter - a stirred cocktail for purists.
Instructions
- Add rye whiskey, dry vermouth, maraschino and Cynar to a mixing glass.
- Fill up with ice cubes.
- Stir cold with the bar spoon for about 20 seconds.
- Strain into a chilled coupe.
- Express a lemon zest over the glass and drop it in.
Garnish: Lemon zest
Pro tip: The dry vermouth makes the drink leaner than other Brooklyn variations - which lets the rye stand out especially clearly.
Frequently asked questions
Where does the Bensonhurst come from?
The Bensonhurst was created by bartender Chad Solomon in New York and is named after a neighbourhood in Brooklyn.
Does it belong to the Brooklyn family?
Yes, it is a drier variation of the Brooklyn cocktail and uses dry instead of sweet vermouth.
Why only one bar spoon of Cynar?
Cynar is very intense - a small amount is enough to add the bitter note subtly without dominating the drink.
Ingredients
- Rye Whiskey6 cl
- Dry vermouth (Vermouth Dry)2.5 cl
- Maraschino liqueur1 cl
- Cynar1 bar spoon
- Ice cubesas needed
