The Bensonhurst cocktail is a contemporary twist on the Brooklyn drink, which is inspired by the Manhattan cocktail and pays homage to the diverse neighborhoods of the borough. Crafted in 2006 by mixologist Chad Solomon while tending bar at Milk & Honey and Pegu Club in New York City, this flavorful concoction has since become a cherished classic among cocktail enthusiasts.
Solomon’s cocktail variation, named after the Italian neighborhood in southern Brooklyn where he resided, Bensonhurst sets itself apart by incorporating Cynar, an Italian bitter liqueur, instead of Amer Picon. Staying true to the essence of the original Brooklyn recipe, this concoction maintains the rye whiskey and dry vermouth in equal parts. While still featuring maraschino liqueur, it is subtly reduced in quantity. Cynar, a unique amaro crafted with artichokes, replaces Amer Picon, infusing the drink with a richly bittersweet earthiness that contrasts the bitter orange notes. The outcome? A robust and intricate cocktail that embodies the bold character of its namesake.
Ingredients
2 oz
RYE
1 oz
DRY VERMOUTH
2 tsp
MARASCHINO LIQUEUR
1 tsp
AMARO, Cynar
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