Okay, so I’ve been seeing this “Greenpoint” cocktail pop up all over my social feeds, and it looked kinda fancy, so I decided to give it a shot at home. Figured it’d be a fun little project. I’m no bartender, mind you, but hey, how hard could it be, right?
Gathering the Goods
First things first, I needed to get my hands on the ingredients. The recipe I found called for:
- Rye Whiskey – I used some basic stuff that i have.
- Sweet Vermouth – Found this at the local grocery store.
- Yellow Chartreuse – Okay, this one was a little tricky. Had to go to a bigger liquor store for this. It’s some fancy French liqueur, apparently.
- Angostura Bitters – I already had those.
- Orange Bitters– I also already had those.
Mixing It Up
So, with all my ingredients assembled, I got down to business. I grabbed my cocktail shaker, a jigger (for measuring, you know), and a strainer. I’m using this cute little coupe glass I found at a thrift store to make it feel extra special.
Here’s what I did:
- I chilled my coupe glass with some ice * let it sit in there for a while.
- Then I poured 2 ounces of the rye whiskey into the shaker.
- Next, I added 1/2 ounce of the sweet vermouth.
- Then came the Yellow Chartreuse – just 1/4 ounce of that. It smells kinda herbal-y.
- A dash of Angostura bitters and a dash of orange bitters went in.
- I filled the shaker with ice.
- And then, the fun part – I shook the heck out of it! Like, really gave it a good shake for about 15-20 seconds.
- I dumped out the ice water from my glass.
- Finally, I strained the mixture from the shaker into my chilled glass.
The Final Result
I garnish it with an orange peel,Because,looks great!
And… ta-da! My very own Greenpoint cocktail. It actually looked pretty professional, if I do say so myself. The color was this beautiful amber-gold, and the orange peel added a nice touch.
And how did it taste? Pretty darn good! It’s strong, for sure, but also surprisingly smooth and complex. You get the spice from the rye, the sweetness from the vermouth, and this unique herbal thing from the Chartreuse. The bitters add a nice little kick at the end.
Overall, I’m pretty proud of my little bartending experiment. It was definitely worth the effort, and I think I’ll be making this one again. Cheers!
