Thursday, April 17, 2014

Keenan’s Klassics: Cocktail of the Week - The Greenpoint

Reminder: We’re down to the final day of the blog’s tenth anniversary week sale. You’ve got until midnight PST to snag a copy of Down the Hatch at Amazon for the paltry price of $1.99. Go do it now. I’ll wait. Then leave a review. I’ll check baseball scores until you’re back.

What follows is the most read Cocktail of the Week post by a wide margin. Why? It certainly ain’t the writing. I’m not saying I phoned this one in, although as you’ll see I had reasons to be otherwise occupied on August 3, 2012. It’s likely because the Greenpoint is fairly new as cocktails go, so there’s not as much written about it. Whatever the reason, I’m happy to be seen as an advocate for any rye drink.

This will be a fairly short post about another rye-based cocktail named after a neighborhood in Brooklyn. That’s because today is my birthday and I have other plans that include drinking rye-based cocktails named after neighborhoods in Brooklyn.

The first such drink, the Red Hook, was spawned at New York’s Milk & Honey. Another bartender at the same establishment, Michael McIlroy, carried on the tradition with the Greenpoint. (Fun facts about the neighborhood: sometimes called “Little Poland,” Mickey Rooney’s birthplace is currently featured on HBO’s Girls!) Like the Red Hook, the Greenpoint uses Punt e Mes. Here the somewhat bitter vermouth is complemented by yellow chartreuse, with its herbal, almost buoyant flavor. Two types of bitters bookend the taste to excellent effect. The Greenpoint is both lighter than the Red Hook and more layered. Another reason why it never hurts to drink around the borough of Kings.

The Greenpoint

Michael McIlroy, Milk & Honey, New York City

2 oz. rye
½ oz. Punt e Mes
½ oz. yellow chartreuse
dash of Angostura bitters
dash of orange bitters

Stir. Strain. No garnish.