RECENT COCKTAILS: JUNE 1, 2023
Blended rum, Curaçao, Grapefruit bitters, Rice vinegar, Simple syrup, Grapefruit peel
Gin, Mezcal, Elderflower liqueur, Bitters, Pineapple juice, Lemon juice, Cane syrup
Cachaça, Strega, Crème de Menthe, Peychaud's Bitters, Absinthe, Lemon peel
Jamaican rum, Gin, Aquavit, Orange Curaçao, Celery bitters, Thyme syrup, Lime peel
Gin, Ancho Reyes chile liqueur, Crème de Cacao, Bitters, Lemon juice, Egg white, Lemon peel, Candied ginger
Jamaican rum, Gin, Aquavit, Curaçao, Lemon juice, Thyme syrup, Thyme, Lemon peel
Rye, Jamaican rum, Orange bitters, Absinthe, Brown sugar, Soda water, Lemon peel
Gin, Bénédictine, Lemon juice, Radish, Lemon peel
Gin, Blended Scotch, Strega, Curaçao, Lemon peel
Reposado Tequila, Rum, Amaro, Crème de Cacao, Bitters, Orange
There probably should be another entry for the 2008 Boston drink of the same name since it is so different in character. I tried the latter tonight with Rittenhouse. It is good, but not in the same class as the Chinato & apricot version. Sticking to a lower proof rye as with the original Boston version would likely improve it (stuff for the notes.) With 100 proof it comes in at nearly 86 proof prior to dilution and nearly 1.2 fl oz of alcohol, which even after mixing with semi-wet ice leaves a lot of peppery alcohol heat, to the extent it masks some of the other flavors. With 86 proof Overholt it would come in at a more reasonable ~76 proof prior to dilution and a little over 1 fl oz of alcohol overall.
I made the Boston version in a chilled cocktail glass, but if I did it again I would pour it into a double old fashioned glass over a large cube for a better sipping experience.
Drink used a softer rye, Old Overheat 80° at the time and 86° when I was working there. It was an 8:2:1 ratio as a tribute to David Embury recipes, so less Punt e Mes and Benedictine. Also, they were years before Stew's recipes, but years after the sweet vermouth version such as the Preakness. Drink's Fort Point also led to the 1919 a few weeks later in 2008 by splitting the rye with Old Monk, doubling the Punt e Mes and Benedictine, and adding molé bitters.
Fred: Curious. This is close to Stu's Heim Lick (though Stu recorded his a few years later).
"Maybe we need to name these Fort Point (Boston) and Fort Point (San Francisco)?"
I didn't see the 2008 Boston version on here. We had it the first month they were open: https://cocktailvirgin.blogspot.com/2008/10/fort-point-cocktail.html
Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.