Thanks to an observant user, we've noticed that David Wondrich in Imbibe has research this cocktail as being rye, not cognac, based. Accordingly I've changed the title and will add the original New York Sour as a distinct recipe. I've also removed the copyrighted image as I believe it was posted without permission and shrunk the instructions to conform to our style guidelines. Thanks for the submission.

Quite good, probably the best Amaro Abano drink I have had so far--Abano has proven surprisingly challenging in the recipes I have tried thus far. The combination here works and stands up to the Abano, yielding a very dark brown color. Flavor is dark baking spice, some orange zest/mint/herbal character, a bit of red grape/berry with rye body and alcohol heat.

I wanted to try this because the gran classico and apricot liqueur pairing sounded like such a good idea. This is an awesome negroni variant. Gran classico is one of my favorite spirits, and I think it really shines with the cocchi instead of sweet vermouth. The apricot is present, but not overwhelming as I usually find it. Definitely recommended for negroni fans.

For fans of the Negroni and its many variants, this is the drink to drink! It's slightly sweet with the Cocchi Americano blending together with the Apricot liqueur. And there's just a tad of bitterness from the Gran Classico. As for the gin, I used Tanqueray Bloomsbury, a floral London Dry Gin that I, personally, like just a little more than Tanqueray Ten. And instead of Angostura Orange bitters, I used (on a whim) a dash of Blood Orange bitters by Bittermens. I don't think anything I did could make this drink taste any better-- it's a great drink on its own. If you don't believe me, try it! Especially all you Negroni lovers.

This is excellent. I used 2 dashes of Angostura Orange Bitters as in "Drink & Tell." I was concerned that the Cocchi & Gran Classico together would result in something too syrupy while pushing in the same direction with respect to grapefruit bitter character, but the apricot provides a floral aroma and flavor that bridges the bitters and sweetness, expanding it in another dimension. I used Tanqueray 10 as the gin (also tried with standard Tanqueray, but the T10 was better.)

Really enjoyed this cocktail. I used Apple jack in place of brandy. Cheers

Another Fort Point - and both with a rye base! How awkward, this is like the case of the multiple Autumn Sweaters...

Going to assume this one calls for apricot liqueur ala Rothman & Winter or Marie Brizard, rather than true apricot brandy as suggested by the Imbibe link.

Stew,

Maybe not - I'd think there would be enough sweetness in the Chinato to balance 2.5 oz of spirit - it's 3:1, assuming it's apricot brandy.

bza,

Maybe we need to name these Fort Point (Boston) and Fort Point (San Francisco)?

Thanks,

Zachary

Erik has confirmed it calls for apricot liqueur, making the drink a sort of Red Hook variant.

Very good using Rittenhouse, Barolo Chinato, and R&W Apricot. 4.5, but rounding up because I can't see giving it only a 4.

"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

Fred: Curious. This is close to Stu's Heim Lick (though Stu recorded his a few years later).

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.

I'm not 100% sure where this cocktail was first made, but the earliest mention I can find on the internet is from Toby Maloney on eGullet: http://egullet.org/p1698334

I've been able to make something similar without Sweet Lucy by upping the bourbon to 1.25 ounces (I used Bulleit), using 3/4 ounce of an orange liqueur (Torres or Marie Brizard), and adding about 2-3 dashes of Fee's Peach bitters. It's definitely an imperfect substitute since there's brandy involved, but if I suddenly have a spare egg yolk it's what I make when I don't have Sweet Lucy.

This is a great cocktail, I love it. One thing that makes it easier to make (especially if you drink it frequently, like myself) is to premix the 5 ingredients that call for two dashes. I put an ounce each in a ~5 oz hot sauce bottle. Works great, and consistency is easier to achieve.

Tequila dominated. Might be worth swapping out 0.5 oz of tequila for 0.5 oz of kirschwasser.