Bensonhurst Recipe
Make Bensonhurst Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
- 2
Combine ingredients
In a mixing glass or shaker filled about three-quarters with ice, add 2 oz rye whiskey, 0.75 oz Italian (sweet) vermouth, 0.25 oz amaro, 0.25 oz orange curaçao, and 2 dashes of Angostura bitters.
- 3
Stir
Stir the mixture gently but thoroughly with a bar spoon for 20–30 seconds (about 20–30 full revolutions) until well chilled and properly diluted (mixture should be cold to the touch and slightly viscous).
- 4
Prepare glass
Discard ice water from the chilled glass if used. If serving on a large ice cube, add the cube to an old-fashioned glass now.
- 5
Strain
Double-strain the cocktail from the mixing glass into the chilled coupe (or over the large ice cube in the rocks glass) using a Hawthorne or fine mesh strainer to catch small shards of ice.
- 6
Garnish and serve
Express the oils of an orange peel over the cocktail by holding the peel skin-side down above the drink and giving it a firm twist, then wipe the rim with the peel and drop it into the glass as garnish. Serve immediately.
