Fort Point

A Manhattan turned bittersweet — rye, Punt e Mes, and a kiss of Bénédictine. Elegant, robust, and named for the Boston neighborhood where it was poured.

Ingredients

• Rye Whiskey2 ounces
• Punt e Mes½ ounce
• Bénédictine¼ ounce
• Brandied Cherry1 each

Directions

Stir rye, Punt e Mes, and Bénédictine with ice until cold. Strain into a chilled coupe. Garnish with a brandied cherry.

Notes

Created in 2008 by bar manager John Gertsen at Drink in Fort Point, Boston (closed 2024). Punt e Mes' built-in bitterness means no bitters are needed. Verified against Difford's and Robb Report.