Name: Greenpoint
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rye whiskey 50% abv; 15 ml Chartreuse Yellow; 15 ml Rosso/sweet vermouth; 1 dash Aromatic bitters; 1 dash Orange bitters

Greenpoint
Jump to

Photographed in a Waterford Mixology Coupe Clear

Ingredients:
1 ²⁄₃ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Yellow Chartreuse (or génépy liqueur)
¹⁄₂ oz	Strucchi Rosso Vermouth
1 dash	Angostura Aromatic Bitters
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Stirred and boozy with rye whiskey punch and spice smoothed by herbal Yellow Chartreuse and sweet vermouth.

View readers' comments

Variant:

Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods

History:

Adapted from a recipe created in 2006 by Michael McIlroy at Milk & Honey in New York City, USA. Michael's original recipe calls for a lemon zest twist, but we prefer an orange zest twist.

More cocktails by Michael McIlroy

Nutrition:

One serving of Greenpoint contains 187 calories

Alcohol content:

1.9 standard drinks
33.33% alc./vol. (33.33° proof)
26.9 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.

Join the discussion

Showing 10 of 12 comments for Greenpoint.
See discussion in the Forum

Please log in to make a comment

Chris Brislawn

29th March at 03:35

Rounding the rye up to 4:1:1 proportions is still plenty sweet and still has plenty of yellow Chartreuse in it. And McIlroy is right, the yellow Chartreuse works better with a lemon twist. Next time I'm going to try replacing the orange bitters with a dash of lemon bitters. A distinctive Brooklyn/Manhattan variation.

mregisterfl

27th December 2024 at 17:03

Made per spec only swapping Regan's orange bitters for Ango orange. (In recipes that call for both Ango Aromatic and orange bitters, I think Regan's works better). I chose Rittenhouse Rye, which is a favorite. This is an outstanding drink, one of my favorite Manhattan variations.. I don’t find this overly sweet but that’s likely down to individual taste preferences. I highly recommend the Cocchi di Torino. Antica formula brings too much vanilla to the drink and upsets the balance.

Chris Cardwell

7th December 2024 at 23:54

This is also great with Strega substituting for the Yellow Chartreuse. If the Italian Dandy cocktail is too sweet for you, try this instead.

Jeffrey Moore

11th May 2024 at 21:11

Drink this one annually when the air starts to get cool & crisp. I usually use Punt e Mes in place of sweet vermouth

Tuber Magnatum

21st June 2024 at 22:47

Tried first time as per recipe and second as per your version. I think I prefer it with Punt e Mes!

Jon Sjoberg

2nd December 2023 at 01:58

Very nice and not as sweet as I anticipated, which is a good thing. Complex and dangerously drinkable, actually. Whistlepig Piggyback 96.5 proof rye, Dolin Rouge and Dolin Genepy le Chamois (as I'm out of Yellow Chartreuse).

Florian Ruf

2nd June 2023 at 17:25

I liked this cocktail and could imagine, that a dash of Chartreuse Elixir instead of Angostura could it improve even more.

Christophe Dufaye

23rd September 2022 at 19:54

Nice and passable

Nathalie O'Flynn

14th May 2022 at 18:41

Made this today, on our extended World Cocktail Day, totally belongs to our club of favourite cocktails. Made up today for lack of ice cubes yesterday lol

Don Durgle

10th September 2021 at 02:22

Lovely flavors but found it to be really cloyingly sweet. I did use a particularly rich vermouth - La Quintyne Rouge. Would be interested to try this with 1/3 or 1/4 each of vermouth and chartreuse.

Doug Charnock

22nd June 2021 at 01:02

We tried one in a coupe glass neat and one in a rocks glass with one big honkin’ ice cube. Both enjoyable to the end but the one on ice got less sweet with the bitterness and complexity coming through with dilution. Either way, it’s a mighty tasty cocktail.