Bensonhurst

Weirdly good. I agree with Avery's comments about this being "balanced" but also "pulling in every direction at once", though I personally see this as a good thing. Every ingredient somehow remains distinct, but the whole is more than the sum of its parts. It's nice when a cocktail blends into something genuinely new (e.g. Last Word), but it is also nice when it creates a sort of layered sequence. This cocktail is more of the latter.

If you aren't in love with Maraschino liqueur / Luxardo I would indeed recommend adjusting the Maraschino down to about 7.5 mL or even 5.0mL (and swapping some dry vermouth for some Bianco/Blanco), but, personally, I am quite enjoying it as is.

☆☆☆☆☆♡

This is an interesting drink. I used Wild Turkey 101 Rye & Dolin Dry. It seems fairly well-balanced, but the vermouth is the clearly dominant ingredient for me. A precise measurement of the Maraschino worked well; it's definitely noticeable but not overly so, and it does not linger too long. The Rye and the Cynar are almost "lost in the mix", but that's not necessarily a negative; I'm sure they're adding to the overall complexity. Definitely on the dry side, but there's a nice light sweetness balanced by a bitterness on the back-end. As I mentioned, this is an interesting drink...I don't think I'd ever pick this out to drink again, but that's just because it's a very unique flavor profile that I think I'd rarely be in the mood for... Great option for someone looking for something unique/"different" to try, though.

First time making the Bensonhurst, and I paid heed to A. Garnett's comments. I recently addressed other issues with the Scofflaw, which has the same 3:2 ratio of rye to dry vermouth, by splitting the vermouth into half dry, half bianco. The mildly sweet, mildly savory flavors of bianco are good at integrating conflicting flavors, and the 50:50 split worked here, too. Reduced the maraschio (Cheritelli, which has a lot of maraschino flavor) to 1/4 oz to compensate for the added sugars. Excellent!

A Brooklyn riff worthy of its association with Milk & Honey. I’d nudge the sweet/dry rating one level to the left (6). Made with Rittenhouse, Luxardo, Noilly Prat and Cynar 33. Perfectly balanced and nuanced thanks to delicate French dry vermouth and richly bitter Cynar.

Every ingredient in this cocktail is better served on its own. Really disapponting.

It's balanced but I don't like it that much. It's a weird mix of sweet and savoury that doesn't...quite work. It's a little dry from the vermouth and cynar and a little spicy from the rye, and there's the maraschino sweetness and whilst it's *balanced* it feels like it's pulling in every direction at once

I'm definitely a fan of this one!

you gotta be a luxardo fan (which i am not). total takes over… (but thats my opinion, which is skewed. could see being good for someone who like luxardo and something bitter)

This cocktail is good, but misses on two ingredients. Dry vermouth is ubiquitous, but the sharp/sweet combo of Cocchi Americano is much better. Cynar is popular right now, but it's the wrong Amaro for this balance. Averna is much better. And as for a garnish, I'm partial to an orange twist, which brings in a citrus bitter that adds so much more than cherry sweetness. So, my recipe is: 2 oz rye, 1 oz Cocchi Americano, 1/3 oz (2 tsp) Maraschino Liqueur, 1/6 oz (1 tsp) Averna. Stir, orange twist.