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New York, United States

Bensonhurst

The Bensonhurst is a bitter, spirit-forward rye drink that swaps sweet vermouth for dry and adds a maraschino cherry twist.

bitterdryspirit-forwardherbalaperitifryecamparimaraschino

%

ABV

Difficulty

Bensonhurst

Overview

What this drink is like

The first sip hits you with sharp rye spice and immediate bitterness from the Campari. Mid-palate, the dry vermouth stretches things out and the maraschino adds a faint, subtle stone fruit sweetness underneath. The finish is long and dry, leaving bitter orange and rye warmth behind.

Who will like it

This is for drinkers who like bitter, spirit-forward cocktails but want something drier and less syrupy than a Negroni or Manhattan.

When to drink

Have this one before a heavy meal—it gets your palate working and cuts right through richness.

Ordering tip

If you want it a touch softer, ask the bartender to use half dry vermouth and half sweet vermouth, which pushes it closer to a standard Negroni.

Ice: NoneTemp: ColdCost: $2–$4Glass: CoupeBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This drink is dry and bitter first and foremost, with the rye spice hitting right alongside the Campari. The dry vermouth pulls the sweetness out completely, leaving a lean, herbal drink that sits heavy on the tongue's bitter receptors. That tiny splash of maraschino is just enough to add a ghost of cherry and almond in the background, keeping the whole thing from turning into a one-note bitter bomb. It is the kind of drink that makes you want a glass of water nearby.

Finish: The finish runs long and dry, with bitter orange peel and rye warmth lingering well after the sip is gone.

Primary tastes

bitterherbalearthy

Secondary

spicyfruity

Aroma

citrus oilbitter orangerye spicealmond
  • Bitternessfirmly bitter

    The Campari takes the lead here, giving the drink a strong bitter backbone that lasts through the finish.

  • Sweetnesson the dry side

    The dry vermouth keeps the sugar low, and the small amount of maraschino just barely softens the edges.

  • Strengthmoderately strong

    The equal parts of rye and Campari give it a solid alcoholic punch, but the vermouth stretches it out so it is not a pure spirit bomb.

  • Refreshingmoderate refreshment

    It is served cold and stirred, which is crisp, but the heavy bitterness and lack of juice keep it from feeling truly thirst-quenching.

  • Complexityfairly complex

    The rye spice, dry vermouth herbs, Campari bitterness, and faint maraschino stone fruit all pull in different directions, giving your palate a lot to sort through.

Recipe

Make it at home

Stirred · Coupe · equal parts on Rye Whiskey. A spicy, high-rye mash bill works best here

Before you start

Put your coupe glass in the freezer for a few minutes before you start so it gets frosty. Pull out fresh ice for stirring—avoid using old, stale ice that tastes like the freezer.

Ingredients

  • Rye WhiskeyBase Spirit30ml
  • Dry VermouthVermouth30ml
  • CampariLiqueur30ml
  • Maraschino LiqueurLiqueurAbout a quarter ounce or half a barspoon7.5ml
  • Orange BittersBitters2 dashes

Garnish: Lemon twist

Tools

  • Mixing glass · Mixing

    To combine and chill the ingredients with ice without shaking them cloudy

    At home: A large pint glass or any wide, sturdy vessel

  • Bar spoon · Mixing

    To stir the drink smoothly and dilute it at the right pace

    At home: A long-handled spoon or chopstick

  • Jigger · Measuring

    To measure the spirits and liqueur accurately

    At home: A shot glass or measuring spoons

  • Hawthorne strainer · Straining

    To hold back the ice while pouring the drink into the glass

    At home: A slotted spoon or fine mesh sieve

  • Coupe glass · Serving

    To serve the chilled drink without ice

    At home: A small wine glass or martini glass

  • Peeler · Garnish

    To cut a clean strip of lemon peel for the garnish

    At home: A sharp paring knife

Ingredients and tools to make Bensonhurst
Ingredients and tools

Steps

  1. 1

    Measure out 30ml rye whiskey, 30ml dry vermouth, and 30ml Campari, and pour them all into your mixing glass. Add 7.5ml maraschino liqueur and 2 dashes of orange bitters on top.

    Step 1 — how to make Bensonhurst

    !Pouring the maraschino as a full 30ml pour instead of a small quarter-ounce measure will make the drink cloying.

  2. 2

    Fill the mixing glass about three-quarters full with ice, using big cubes if you have them. The ice should sit above the liquid so everything chills evenly when you stir.

    Step 2 — how to make Bensonhurst

    !Using crushed or small ice melts too fast and waters down the drink before it gets properly cold.

  3. 3

    Stir steadily with your bar spoon for about 25 seconds, moving the ice smoothly around the glass. You will know you are done when the outside of the mixing glass feels very cold to the touch and condensation forms on it.

    ~25s

    Step 3 — how to make Bensonhurst

    !Stirring too fast or aggressively chips the ice and makes the drink cloudy and over-diluted.

  4. 4

    Take your chilled coupe glass from the freezer. Hold your Hawthorne strainer over the mixing glass and pour the drink through the strainer into the coupe, letting the liquid flow in smoothly.

    Step 4 — how to make Bensonhurst

    !Tilting the strainer or pouring too fast can let ice chips slip into the final drink.

  5. 5

    Take your lemon and cut a wide strip of peel with your peeler, avoiding the bitter white pith underneath. Hold the peel over the drink, yellow side down, and twist it sharply so the citrus oils spray across the surface, then drop it in.

    Step 5 — how to make Bensonhurst

    !Squeezing the peel into the drink instead of twisting it sprays the bitter pith oil instead of the fragrant top oil.

Serve

Serve it right away in the chilled coupe while it is at its coldest. The drink should look clear and deep red, with the lemon peel floating on top.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Rye Whiskey

  • Rye WhiskeyBourbon Whiskey
    Match
    Common availability

    Rye Whiskey → Bourbon Whiskey: Bourbon adds more caramel sweetness and less spice, making the drink rounder and softer on the bitter edges.

Swap options for Dry Vermouth

  • Dry VermouthSweet Vermouth
    Match
    Common availability

    Dry Vermouth → Sweet Vermouth: Using sweet vermouth turns this into a Negroni with a splash of maraschino, adding body and sweetness while dropping the dry edge.

Swap options for Campari

  • CampariCappelletti Aperitivo Americano
    Match
    Specialty availability

    Campari → Cappelletti Aperitivo Americano: Cappelletti is slightly sweeter and more wine-driven, which tames the bitter bite and adds a softer red fruit note.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Negroni

Similar cocktail

Negroni

The Negroni uses sweet vermouth instead of dry, making it heavier and noticeably sweeter.

Match

Both drinks share that bitter Campari punch, but the Bensonhurst feels much leaner and drier on the palate, while the Negroni sits heavier and sweeter with more viscosity from the sweet vermouth.

In common: spirit-forward, bitter, stirred, equal-parts build

Ingredients

Both share

Rye Whiskey, Campari

Only in Bensonhurst

Dry Vermouth, Maraschino Liqueur, Orange Bitters

Only in Negroni

Sweet Vermouth

The Bensonhurst swaps sweet vermouth for dry vermouth and adds a small measure of maraschino liqueur and orange bitters, completely changing the weight and sweetness of the drink.

Flavor

Shared flavors

bitter Campari backbone, spirit-forward structure, herbal aroma

How Negroni differs

drier, lighter body, faint almond note

View recipe & details →

Old Pal

Similar cocktail

Old Pal

The Old Pal uses a 2:1:1 ratio favoring rye, while the Bensonhurst uses equal parts and adds maraschino liqueur.

Match

The Old Pal is sharper and more rye-forward, while the Bensonhurst feels a touch rounder at the edges thanks to the maraschino, though both share the same dry, bitter disposition.

In common: spirit-forward, bitter, dry, stirred

Ingredients

Both share

Rye Whiskey, Dry Vermouth, Campari

Only in Bensonhurst

Maraschino Liqueur, Orange Bitters

The Bensonhurst adds maraschino liqueur and orange bitters to the exact same core ingredients as the Old Pal, while shifting the ratio to equal parts.

Flavor

Shared flavors

dry vermouth austerity, bitter Campari edge, rye spice

How Old Pal differs

slightly sweeter, faint stone fruit note, less rye dominance

View recipe & details →

History

Origin

Audrey Saunders created the Bensonhurst at Pegu Club in New York. It is essentially a Negroni variation that swaps sweet vermouth for dry vermouth and adds a rinse of maraschino, taking the drink in a much drier, more bitter direction.

Creator
Audrey Saunders
Era
2000s
Confidence

The original Pegu Club spec is well documented, though some bars adjust the maraschino rinse to a quarter-ounce pour instead.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Keep your dry vermouth in the fridge after opening so it does not oxidize and taste flat.
  • Stir a little longer than you think to get the right dilution, since this drink is all spirit.
  • A cheap maraschino liqueur will taste medicinal, so use a decent brand like Luxardo.

Avoid

Common mistakes

  • Do not shake this drink or it will go cloudy and lose its silky texture.
  • Skip the lemon twist and you lose the aromatic bridge that ties the rye and Campari together.