Algiers Point

My mashup of a Cognac Sazerac and a Green Point.
1 oz Cognac
1 oz Rye
12 oz Sweet vermouth, Carpano Punt e Mes
12 oz Yellow Chartreuse
3 ds Peychaud's Bitters
2 ds Orange bitters
1 rinse Pastis, Herbsaint (As rinse; substitute absinthe)
1 twst Lemon peel (Oil only as garnish)
Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.
One night, a pair of cocktailians that I know from around town came into River Bar. For their second round, they asked for something herbal like a Green Point, or perhaps something inspired by John Gertsen (No. 9 Park/Drink/now ABV). So I thought, "Why not both?" Since John is a big fan of Sazeracs and its variations, why not merge a Cognac Sazerac with a Green Point? Gertsen at No. 9 Park was also excited about serving Green Points, so it all fit into place. For a name, I honed in on the "Point" part of the 2005 Milk & Honey neoclassic and dubbed this one after the section of New Orleans on the other side of the Mississippi River, namely Algiers Point.
From other users
  • The chocolatey finish took me by surprise! — ☆☆☆☆
Similar cocktails
  • All Good Things — Rye, Sweet vermouth, Añejo rum, Peychaud's Bitters, Herbal liqueur, Fernet Branca
  • Historic Core Cocktail — Rye, Sweet vermouth, Herbal liqueur, Apple brandy, Bitters
  • Quinquina Cocktail — Cognac, Bonal Gentiane Quina, Apricot liqueur, Absinthe, Lemon zest
  • Pray Tell — Rye, Sweet vermouth, Fernet Branca, Herbal liqueur, Peychaud's Bitters, Bitters, Orange peel
  • A Roman Holiday in Kentucky — Bourbon, Herbal liqueur, Campari, Sambuca, Peychaud's Bitters
  • The Heim Lick — Rye, Sweet vermouth, Bénédictine
  • Tipperary Cocktail #3 — Rye, Sweet vermouth, Herbal liqueur
  • Cheeky Sazerac — Rye, Herbal liqueur, Peychaud's Bitters, Aperol, Simple syrup
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
  • Pendergast — Bourbon, Sweet vermouth, Bénédictine, Bitters, Lemon peel