Bensonhurst

A rye-forward, stirred descendant of the Brooklyn cocktail, the Bensonhurst trades that drink's scarce Amer Picon for the bittersweet artichoke depth of Cynar. Spicy rye and dry vermouth form a lean Manhattan-style spine, while maraschino adds a whisper of cherried sweetness. Chad Solomon devised it in 2006 in New York, naming it for the rough-and-tumble Italian-American Brooklyn neighborhood whose character it echoes — austere, boozy, and quietly complex.

ClassicSpirit-ForwardBitter Sipper

Ingredients

  • 2 ozRye Whiskey
  • 1 ozDry Vermouth
  • 2 tspMaraschino Liqueur
  • 1 tspCynar

Garnish: Maraschino Cherry

Preparation

Stirred · Nick & Nora · None

  1. 1.

    add

    Combine rye whiskey, dry vermouth, maraschino liqueur, and Cynar in a mixing glass.

  2. 2.

    stir

    Add ice and stir until well-chilled, about 20-30 seconds.

  3. 3.

    strain

    Fine strain into a chilled Nick & Nora glass (or coupe), served up.

  4. 4.

    garnish

    Optionally garnish with a maraschino cherry.

Flavor Profile

spiced
38%
herbal
35%
body
29%
bitter
21%
heat
18%
sweet
18%
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