St. Agrestis · Cocktail library
Fort Point
A stirred rye cocktail with two published recipes.
Go to the recipe ↓The Fort Point is a stirred rye cocktail, and two recipes with different modifiers use the name. They share only the rye, so choose by the bottles you have. Imbibe's version, credited to Erik Adkins of Heaven's Dog in San Francisco, needs Barolo chinato and apricot brandy. The version served at Drink needs Punt e Mes and Benedictine.
Imbibe: Heaven's Dog version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill a rocks glass.
- Combine the ingredients with ice in a mixing glass.
- Stir with a barspoon until cold.
- Strain into the chilled rocks glass.
Garnish Lemon peel. It is listed with the ingredients, and its use is not specified.
- Tools listed: mixing glass, barspoon, strainer.
- The method says to combine all ingredients with ice. It does not separate the lemon peel from the liquids or say whether to express it or drop it into the glass.
- Use apricot brandy as written. No brand or style is given.
Recipe source: imbibemagazine.com ↗
Cocktail Virgin: Drink version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Stir the rye, Punt e Mes and Benedictine with chipped ice.
- Strain into a cocktail glass.
- Set a brandied cherry beside the drink.
Garnish Brandied cherry, served on the side
- The recorded drink was made with Old Overholt rye.
Recipe source: cocktailvirgin.blogspot.com ↗