The Bensonhurst is named for a New York Italian-American neighbourhood and created by bartender Chad Solomon in 2006, it’s a delicious drink.
Ingredient: dry vermouth
There are some classically constructed cocktails in which vodka does perform admirably — if you’re using a good bottle — like this Kangaroo Cocktail.
Developed by bar manager Brendon Osmers (you may remember him from his numerous Top 8 finishes in the Bartender of the Year), the Mineral House Cocktail is a drink that uses its classic proportions to pack in layer upon layer of flavour.
A good drop of the Irish — something with a bit of weight to it — is ideal for mixing. Not as big in the mix as rye, nor as smoky as some Scotch, Irish whiskey hits that Goldilocks quotient of being ‘just right’, as it is here in the Black Thorn.
The Parisienne cocktail is sourced from the 1929 edition of Harry’s McElhone’s Harry’s ABC of Cocktails, according to Wondrich it was likely served throughout the 1920s at Harry’s New York Bar. The original blend was an unpalatable mix of equal parts gin, vermouth and crème de cassis but in the 1930s, Frank Meier of the nearby Ritz, amended the drink by cutting the cassis to just a barspoon.
Dusting off a recipe from David Embury’s The Fine Art of Mixing Drinks we get the feeling that the Brooklyn Cocktail didn’t leave a lasting impression on him.
The Scofflaw Cocktail, is a concoction that has disappeared off the radar a bit, but is certainly a tipple worthy of whirl. Fortunately the origins and formula of this drink are no secret. It was first compounded at Harry’s New York Bar in Paris, 1924, during the height of American Prohibition. Ironically, if it wasn’t for a ban on the consumption of alcoholic beverages this drink may have never existed.