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.
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.