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Fort Point

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

Difford’s Guide

Discerning Drinkers (39)

Measurements in:

Serves:

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

How to make

Glassware

Serve in a Nick & Nora glass

Prepare

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

Garnish with skewered cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

2 standard drinks
33.84% alc./vol. (67.69° proof)
28 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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

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

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.

Variations/similar cocktails

1919 cocktail

Gallery

Comments & Discussion

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Tuber Magnatum Premium Member 47w

Lovely cocktail packing quite a punch. Quite heavy bodied so for me benefits from a long stir to provide a little extra dilution.

Richard Christmas 45w

Agreed. I think I prefer it built up.

Frederic Yarm Premium Member 2y

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).

Simon Difford Verified User Premium Member 2y

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.