Bensonhurst

If you’re in the mood for a Manhattan, but would like a tasty variation, the BENSONHURST is a must-try. This cocktail replaces the sweet vermouth of a classic Manhattan with dry vermouth. Splashes of maraschino liqueur and the Italian aperitif, Cynar, are then added to your favorite rye whiskey. The result is a slightly drier, yet complex drink that balances the cherry sweetness of maraschino liqueur with the bittersweet notes of Cynar.

Requirements: Rye whiskey (Rittenhouse preferred), dry vermouth (Dolin preferred), maraschino liqueur (Luxardo preferred), Cynar, maraschino 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 where he lived at the time, reflecting the use of the Italian aperitif Cynar in the drink.

Comments: I’ve enjoyed this using Wigle Pennsylvania Rye and Basil Hayden Dark Rye, both of which were delicious. According to Difford’s cocktail recipe, a variation using bourbon and sweet vermouth instead of rye and dry vermouth is called a Five Keys.

Similar Cocktails:

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

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

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