A spirit-forward Manhattan with yellow Chartreuse sharing the modifier role, it sets a backbone of spicy rye against equal measures of the liqueur and sweet vermouth, with aromatic and orange bitters tying it together. The Chartreuse brings honeyed, herbal, faintly piney notes that soften the whiskey's edge into something more aromatic and layered, lifted at the finish by the bright oil of a lemon peel.
Garnish: Lemon Peel
Stirred · Coupe · Up
add
Combine the rye whiskey, yellow Chartreuse (herbal liqueur), sweet vermouth, and both bitters in a mixing glass.
stir
Add ice and stir until well chilled and properly diluted, about 20-30 seconds.
strain
Fine-strain into a chilled coupe.
express
Express a lemon twist over the surface.
garnish
Drop the lemon twist into the glass.
Michael McIlroy created the Greenpoint at Milk & Honey in New York in the mid-2000s — sources give either 2005 or 2006 — and named it for the Brooklyn neighborhood he lived in at the time. It sits in the same New York lineage as the Red Hook and the Brooklyn, a drink that dates back to 1909. A comment attributed to McIlroy himself puts Punt e Mes in the vermouth slot, but the widely shared recipe simply calls for sweet vermouth and keeps his lemon twist. At least one modern guide pares back the rye and finishes with orange peel instead, flagging the change as its own departure from the original.