What better way to follow up the Brooklyn than with one of the many innovative tributes to that occasionally elusive classic? Particularly one that makes use of that bottle of Cynar I cracked open a few weeks back.
In his quest to create what he dubbed “a tough-guy drink,” Solomon also devised a true connoisseur’s cocktail. The Bensonhurst is rye forward, but the other flavors remain very much in evidence. You’ll find more maraschino in a Red Hook – Solomon called for a very precise two tablespoons in his original recipe – but its presence is a constant. The vermouth smoothes the edges and permits Cynar’s herbaceous quality to sneak in for a bow. One variation suggests merely rinsing the glass with the liqueur, but I prefer to have Cynar’s bitter complexity in every sip down to the last. The traditional version doesn’t have a garnish. I tossed in a cherry because I had one and nobody got hurt.
Chad Solomon, New York City
2 oz. rye
1 oz. dry vermouth
1/3 oz. maraschino
1/4 oz. Cynar
Stir. Strain. Garnish with a cherry if you feel like it.
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