Name: Fort Point
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Rye whiskey 50% abv; 15 ml Vermouth amaro; 7.5 ml Bénédictine D.O.M.

Fort Point
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Serve in a Nick & Nora glass

Ingredients:
2 oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Punt E Mes vermouth amaro
¹⁄₄ oz	Bénédictine D.O.M. liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of skewered Luxardo Maraschino Cherry.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Like many of New York City's Manhattan variations, the rye whiskey-forward Fort Point is named after the Boston district that was home to the bar where it was created.

View readers' comments

Variant:

1919 cocktail

History:

Adapted from a recipe created in 2008 by bar manager John Gertsen at Drink Bar, soon after the bar opened in Fort Point, Boston, USA. (Sadly, shuttered in January 2024.)

Fellow Discerning Drinker, Frederic Yarm, says, "It might have been the inspiration for the bar's 1919 Cocktail that got a bit more traction appearing on menus across town (rye split with Old Monk Rum, double the Punt e Mes & Benedictine, and addition of mole bitters)."

More cocktails by John Gertsen

Alcohol content:

2 standard drinks
33.84% alc./vol. (33.84° proof)
27.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Frederic Yarm

12th July 2024 at 16:31

That was right out of the gate when they opened in 2008 (I had it in October 2008) as their one calling card drink as they didn't have a menu. It might have been the inspiration for the bar's 1919 Cocktail that got a bit more traction appearing on menus across town (rye split with Old Monk Rum, double the Punt e Mes & Benedictine, and addition of mole bitters).

Patrick A.

14th July 2024 at 08:19

Made a 1919 last night after reading this comment 🤌 great cocktail

1 reply

Simon Difford

13th July 2024 at 08:06

Many thanks, Frederic. I've amended the above and added your note about 1919. I'll also be sure to add the 1919 to Difford's Guide and link with this cocktail.