Bensonhurst
Bensonhurst is made with rye, dry vermouth, maraschino liqueur and a small measure of Cynar, chilled for serving.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and prepare the garnish before mixing.
Add all measured ingredients to a mixing glass.
Add ice and stir until thoroughly cold and gently diluted, tasting with a clean spoon if needed.
Strain into the prepared coupe.
Add a drained cocktail cherry on a pick.
A thoughtful finish
- Measure the Cynar separately; its small pour is meant to season the vermouth and rye.
- Keep opened vermouth refrigerated so its flavor stays fresh between servings.
- Use solid ice and stir smoothly; stop once the mixture is cold and pleasantly diluted.
Common mistakes
- Maraschino cherry syrup cannot replace maraschino liqueur, which has its own alcohol and flavor.
- Oxidized vermouth can taste dull or stale even when the spirit and measurements are correct.
- Stirring with mostly melted ice can make the drink watery before it becomes properly cold.
A few good questions.
What is in a Bensonhurst?
Bensonhurst is made with rye, dry vermouth, maraschino liqueur and a small measure of Cynar.
Can I scale a Bensonhurst for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I make this with an old bottle of vermouth?
Fresh, refrigerated vermouth gives a better result. If an opened bottle tastes oxidized or stale, replace it before judging the recipe’s balance.
Who created the Bensonhurst?
The cited source credits Chad Solomon in 2006 at Milk & Honey. The recipe-version note identifies any later adaptation.
Variations
- Another vermouth producer — Editorial bottle variation: use the same vermouth styles and measures from another producer; botanical character and sweetness can change.
- Over a large ice cube — Editorial serving variation: serve the same measured mixture over a large fresh cube in a rocks glass; continued ice melt will change its dilution over time.
Where it comes from
2006 · New York City, USA · Chad Solomon · Milk & Honey
Bensonhurst is made with rye, dry vermouth, maraschino liqueur and a small measure of Cynar, chilled for serving.
Sources
- Difford’s Guide — Bensonhurst Cocktail Recipe (reference) link
Strength. About 1.66 US standard drinks at an estimated 27.2% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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