1 oz Cognac
1 oz Rye
1⁄2 oz Herbal liqueur, Yellow Chartreuse
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.

Cocktail summary
Posted by yarm on 9/29/2019
Created by
Frederic Yarm, River Bar, Somerville, MA.
Is the
author's original creation
Not yet rated
4.5 stars
(12 ratings)
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From other users
  • The chocolatey finish took me by surprise! — ★★★★
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