Greenpoint

Taste

Two ounces of rye with a half ounce each of yellow Chartreuse and sweet vermouth, the two of them splitting the sweet slot evenly under the whiskey. A dash each of Angostura and orange bitters. Stirred, coupe, lemon twist. Rye spice, then honey and herbs, then grape, with the bitters holding the seam.

History

Michael McIlroy made the Greenpoint at Milk & Honey in New York in 2006, one of the Brooklyn neighborhood riffs on the 1909 Brooklyn cocktail that came out of that bar. Saveur prints a version that appears to come from McIlroy himself, with a full ounce of Punt e Mes and a teaspoon of yellow Chartreuse; the one in Sam Ross's Bartender's Choice, the closest thing to a Milk & Honey book, uses plain sweet vermouth and two dashes of Angostura. The half-and-half spec is the one that spread. This menu pours two ounces of rye, a half ounce each of yellow Chartreuse and sweet vermouth, and a dash each of Angostura and orange bitters, coupe, lemon twist.

• Punch, The Greenpoint
• Difford's Guide, Greenpoint

Same shape, other bottles

The Martini family, with the bottle that changed.

• Dry Orange Martinigin and dry vermouth for rye and sweet vermouth
• Vancouvergin and dry vermouth for rye and sweet vermouth
• Fitchettgin and Bénédictine for rye and Chartreuse
• The Slopeapricot liqueur for Chartreuse
• 1910mezcal, cognac, and maraschino liqueur for rye and Chartreuse
• Country Clublight rum and dry vermouth for rye and sweet vermouth