I get the smoke, obviously, but from whence the Butter and Lemon? Sounds interesting. Also sounds like the sort of thing I might prefer neat. If you like this, you might try the Bernet Frankenstein, a mixture of Islay Scotch, Punt e Mes, and Fernet Branca, served neat.

One question: is the garnish a lemon wedge, slice, or what. It's a bit hard to tell in the picture. It also looks like the coupe is rimmed with something, but it might just be the light hitting it oddly.

Used Sheep Dip Islay in place of Peat Monster. 5 star.

Much sweeter than I expected

Curated to fix typo in cocktail name, clarify the syrup, and format the syrup to fit Kindred Cocktails. Thanks for posting.

fantastic twist on a classic! subbed out the Appletons for Zaya 12 year, and used a Tesseron XO because that's all I had. Going to my favorite store to get some Remy becuase this one is going into rotation.

This is brilliant - so much flavour (Hennessey, Appleton 12, Rittenhouse).  Maybe a little sweet with the half of simple, but now I'm going to make the Old Fashioned syrup and try the drink in its full glory.

Made this with Smith & Cross, WT 101 Rye, and Salignac Cognac. Used 1/4 oz regular double simple syrup. Still a mighty fine drink.

Made my second one with 1/4 oz. of old fashioned syrup and it was still very good.

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. :-)

Accidental double post, so let me just say that this is a great drink. :-)

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'm capturing this version for posterity before moderating the recipe to a more authentic version:

Previous version:
2oz Rye
1/2oz Punt e Mes
1/2oz Yellow Chartreuse
1d Angostura
1d Orange bitters
1tw lemon peel

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?

Maybe with green Chartreuse it's a Yellowpoint.

I'm a big fan of the original.  My favourite of the Brooklyns, I think.

I just confirmed with MM that the true recipe is 1/2 oz each yellow Chartreuse and Punt e Mes. 

Made with 2 oz Elijah Craig, 1/2 each Yellow Chartreuse and sweet vermouth, Cocchi's Dopo Teatro, and one dash each of orange and angostura. Didn't realize I was out of lemons, used a couple drops of Fee Broz lemon bitters and a tiny piece of blood orange peel. Very good

Curated to remove broken Chowhound link.

This is really good, thanks for posting. I didn't have the bitters- used Peychaud's, and Wild Turkey rye.

Unexpectedly incredible - maybe my favorite thing to do with Smith and Cross ever. I lowered the honey syrup to 1/2 oz, which perfect worked for me.

Sounds really good - you might want to try the Dover to Calais, which keeps the lime and Smith & Cross, but has Green Chartreuse and orgeat. 

Thanks,

Zachary

I need to revisit this. I used honey and needed the full 3/8 oz to make it sweet enough for the lime. My Ryan and Wood rye didn't stand up to the Smith & Cross; I think something like Wild Turkey would have worked better. I added another 3/4 oz of rye and it worked better. I also think my generic honey was a bit milquetoast.

Dan, not sure what proof the Ryan and Wood is (I've seen it on shelves but have yet to try any of their liquors), but I used Rittenhouse because I figured I'd need the extra proof specifically because S&C is so overpowering. I used a local honey for my syrup, and the resulting drink was pleasingly floral - you could taste the S&C, but it was merged with other things. If you used honey rather than syrup, you probably ended up with a lot of it still in the shaker...

I have that in my suggestions, but I'm currently having an Orgeat identity crisis right now where I'm not crazy about homemade but I can't find the perfect store bought. Still looking for the Kassatly Chtaura Meehan recommends in PDT. Do you use homemade?

BZA,

Yeah.... my understanding is that the two best widely available orgeats are the BG Reynolds and the Small Hands versions. I make my own (the recipe I use is the one in the article), but I tend to like orange flower and rosewater more than most people ;)

Thanks,

Zachary

I had the small hands - brought a bottle back with me from California. It's great, but not available here and somewhat overpowering. I usually cut the amount by a dash or two in drinks like the Japanese that are Orgeat heavy. In old recipes it always seems like Orgeat was weaker and Grenadine was stronger back then...

If you don't have the Whiskey Barrel Aged Bitters you can use a 50/50 mix of ango and allspice dram. I believe that's what they use at Metrovino when they don't have access to the good stuff.

I tend to like 50:50 Ango and Ramazzotti to substitute for Fee's Barrel Aged, if you have to.

This is a nice cocktail. The tropical flavors of the Bison Grass Vodka (I used Zu) melds with the apple of the Calvados. I found it a touch sweet, so I might scale back the simple syrup next time. I added a couple of dashes of Boker's Bitters, which added bitterness and depth. I'm wondering if something like Zucca might have a place in a variation of this cocktail.

I bought some ZU brand Zubrowka on a whim, then was disappointed when most of the recipes using it called for some really exotic or time-consuming ingredients I didn't have.

This drink, though, is delightfully simple, and tastes great - the exotic flavour of the bison grass (or whatever substitute the FDA allows) really came through. I will make this again - it justified the purchase of this bottle.

The float of bitters really makes this drink.

Curated to clarify rum as a light rum. While it is true that Flor de Caña light rum is aged 4 years and clear in color, I don't think most folks would describe it as other than as a light rum, rather than an añejo rum.

Sure, makes sense. I was copying it exactly as written...

I added 1/2 ounce of Amaro Montenegro instead of the Angostura float, and I used Plantation 3 Star rum. This is satisfying and delicious. Thanks for the inspiration!

I like this, actually I find it almost too sweet. For me I'd use a spicier rosso like Vya or a sherry-like one like Vermut Lacuenta and dial it up to a full ounce. Heering good here, though Combier Rouge would lend a fresher cherry note. Rye and calvados play well together!

I used cherry bounce made with cognac in lieu of cherry herring. Pleasant, tasty, plenty of fruit without being cloyingly sweet.