Milk & Honey, New York, 2006.
| 2 oz · 60 ml | RYE WHISKEY | 45 % |
| ½ oz · 15 ml | GREEN CHARTREUSE | 55 % |
| ½ oz · 15 ml | SWEET VERMOUTH | 16 % |
| 1 dash | ANGOSTURA BITTERS | 44 % |
| 1 dash | ORANGE BITTERS | 25 % |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.06 oz mixed with ice, 1.28 oz of it pure alcohol |
|---|---|
| Melt | Stirred: +15 % of the pre-batch, +0.46 oz of water |
| Served | 3.06 + 0.46 = 3.52 oz in the glass |
| Strength | 1.28 ÷ 3.52 = 36.3 % ABV as served |
| Ethanol | 1.28 oz × 29.57 ml × 0.789 g/ml = 30 g · about 208 kcal from the alcohol alone |
FROM RYE · from oak barrel aging
Bourbon's fingerprint, extracted from the charred American oak the law requires for aging. Same molecule as the vanilla bean's signature, so a well-aged bourbon legitimately tastes like vanilla. Chemistry, not metaphor. Cognac, aged rum, tequila reposado all extract vanillin from oak too. Different barrels, same molecule.
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FROM CHARTREUSE + VERMOUTH
The bitter from gentian root, used across Campari, Aperol, sweet vermouth, Angostura, and most amari. Bitter compounds activate TAS2R taste receptors that evolved to detect plant alkaloids. The same machinery that makes broccoli taste bad to children also makes a Negroni taste like an adult ordered it.
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Rye, Green Chartreuse, sweet vermouth and two bitters. Chartreuse's 130-herb blend dominates the nose, and the rye structure holds the middle. Chartreuse's alcohol concentration (55%) means the half-ounce carries more weight than a standard modifier pour.
Michael McIlroy created the Greenpoint at Milk & Honey, named for the Brooklyn neighborhood. Part of a wave of Brooklyn-borough cocktails (the Red Hook, Bushwick, Carroll Gardens) that updated the original 1908 Brooklyn recipe by substituting more available modifiers for the hard-to-find Amer Picon. The green chartreuse standing in for sweet bitter is the through-line.
