Bensonhurst

If you’re in the mood for a Manhattan, but would like a tasty variation, the BENSONHURST is a must. Replace the sweet vermouth of a Manhattan with dry vermouth. Then add splashes of maraschino liqueur and the Italian aperitif, Cynar, to your favorite rye whiskey. The result is a slightly drier version of a bourbon or Canadian whiskey Manhattan with the cherry sweetness of maraschino liqueur and the bitter-sweetness of Cynar.

Requirements: Rye whiskey (Rittenhouse preferred), dry vermouth (Dolin preferred), maraschino liqueur (Luxardo preferred), Cynar, cherry

• 2 oz. rye whiskey
• 1 oz. dry vermouth
• 2 tsp maraschino liqueur
• 1 tsp Cynar
• 1 maraschino cherry garnish

Mix ingredients into an ice-filled glass and stir until well chilled. Strain into a cocktail glass. Garnish with a maraschino cherry.

History: The Bensonhurst was created in 2006 by NYC bartender Chad Solomon. It was named after the Italian neighborhood in Brooklyn close to where he lived at the time because of the Italian aperitif Cynar used in the mix.

Comments: I’ve enjoyed this using Wigle Pennsylvania Rye, and another time with Basil Hayden Dark Rye. Both were delicious. A variation using bourbon and sweet vermouth instead of rye and dry vermouth is called a Five Keys, as per Difford’s cocktail recipe.

Similar Cocktails:

Manhattan Minute — https://keetscocktails.com/manhattan-minute-2/

Paychaud’s Manhattan — https://keetscocktails.com/peychauds-manhattan/

Manhattan — https://keetscocktails.com/manhattan-classic/