Good. It's definitely of Manhattan ilk, but the Chartreuse mellows it out w/a twist. Not a syrupy sweet.
another nice Manhattan :)
Made with 0.75 sweet vermouth and chartreuse and 2 dashes angostura and 2 of orange bitters.. Amaizng
Tons of depth, got better as it warmed. Also, seeing all the comments, green and yellow chartreuse are not interchangeable in my opinion. They are extremely different. Green chartreuse makes this a different drink.
0.5 punt e mes
0.5 green chartreuse
2 dashes angostura
Initially I only had green chartreuse. Tried it again with yellow, which makes for a lighter, more aromatic profile. I prefer the green using Rittenhouse.
Corny Panky — Bourbon, Sweet vermouth, Amaro Montenegro, Pine liqueur
So there's a few variations of this one floating around, which makes sense, as it's arguably the second most popular and widespread of the contemporary riffs on the Brooklyn Cocktail, after the Red Hook. The one in Sam Ross' Bartender's Choice app, the closest thing to an official Milk & Honey recipe book, is nearly identical to this one, except that it calls for regular sweet vermouth and two dashes of Ango rather than one. The one in Saveur, which the magazine seems to have gotten from McIlroy himself, calls for a full ounce of Punt e Mes and only a teaspoon of yellow Chartreuse, with a dash of Angostura and no orange bitters (http://www.saveur.com/article/Recipes/Greenpoint). These are all worthwhile variations, and it's hard to determine which one's the "correct" or original recipe. One thing that's sure, however, is that the drink's name should be spelled Greenpoint, after the Brooklyn neighborhood it's named for. :-)
Merged a duplicate from user hoarsefly which had 2 oz Bourbon, 1oz Punt e Mes, 1tsp Pastis, and 1d Angostura. "I subbed Belle Meade Bourbon for the original Rye, and Herbsaint for the original yellow Chartreuse."
I don't have Yellow Chartreuse so I made it with Green. Does that make it an Extra Greenpoint? Also subbed VYA sweet for the Punt e Mes which strangely unavailable in PA. Anyway, I'm enjoying the heck out of this.
Delicious! Tried substituting green Chartreuse on the recommendation of a guy in a bar, and liked it just as well, maybe better. You don't want a timid rye for this drink, especially when using green Chartreuse.
I wonder how it'd be using a smoky scotch instead of the rye?