Fort Point
- 2 oz rye whiskey (Rittenhouse)
- 1/2 oz Punt e Mes
- 1/4 oz Bénédictine
Stir with ice and strain into a chilled Nick & Nora glass. Garnish with a cherry on the side.
We came across the Fort Point in the Robb Report. It was created by bar manager John Gersten in 2008 as the house cocktail for the newly opened Drink Bar in Fort Point, Boston. Like many of the Manhattan variations it is named after a local neighborhood though in this case one in Boston rather than Manhattan.
The Fort Point is very similar to the Red Hook, a popular Manhattan variation, with Bénédictine substituted for maraschino. It is an improvement and makes a wonderful drink. The touch of Bénédictine adds just the right amount of sweetness.