The recipe
- 2 ozRye whiskey60 ml
- ½ ozSweet vermouth15 ml
- ½ ozYellow Chartreuse15 ml
- 1 dashAngostura bitters
- 1 dashOrange bitters
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
- 3Twist a strip of lemon peel over the top.
Garnish: A lemon twist.
Some accounts give two dashes of Angostura. A later version credited to McIlroy uses 1 oz Punt e Mes and only a bar spoon of yellow Chartreuse.
The ratio
4 : 1 : 1
In parts, a Greenpoint is 4 whiskey, 1 vermouth and 1 Chartreuse. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.