| 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 |
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:
- Punt E Mes vermouth amaro – Sulphur Dioxide/Sulphites
Strength & taste guide:
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.
Variant:
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)."
Nutrition:
One serving of Fort Point contains 179 calories.
Alcohol content:
- 2 standard drinks
- 33.79% alc./vol. (67.58° proof)
- 27.9 grams of pure alcohol
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