IngredientsThe Benchley

  • 1 1/2 oz. Rye Whiskey
  • 3/4 oz. Dry Vermouth
  • 3/4 oz. Pineapple-Sriracha Syrup


Shake with ice and strain into a coupe.

For Pineapple-Sriracha Syrup:

  • 1 part Pineapple Juice
  • 1 part Sugar
  • Sriracha Hot Sauce to taste

Dissolve sugar in pineapple juice over very low heat. Stir in Sriracha, until you have reached an even balance between sweet and hot.