Greenpoint

It will, but drop it to about 10 ml. Green Chartreuse runs 55% ABV against yellow's 40%, and its bitterness is far louder, so a full 15 ml flattens the rye and pushes the whole drink toward medicine.

A dash of Angostura and a dash of orange, both of them. Angostura backs up the baking-spice side of the rye while orange bitters keep the Chartreuse lifted and bright. Use only one and the drink lands either flat or oddly perfumed.

Something bottled at 45 to 50% ABV. There is 30 ml of sweet, aromatic liqueur and vermouth in the glass, and a soft 40% rye vanishes underneath it. Rittenhouse or Wild Turkey 101 hold their shape. A high-rye bourbon works too, rounder and sweeter.

Same rye base, different sweet half. A Red Hook uses Punt e Mes and maraschino, so it lands bitter and nutty with a cherry-pit edge. Yellow Chartreuse sends the Greenpoint toward honey, saffron and dried herbs instead. The Red Hook is the drier of the two.

Here it matters more than in a Negroni, where Campari covers everything. Sweet vermouth fades within about a month in the fridge and takes the drink with it, dull and faintly raisiny. Buy 375 ml bottles and write the opening date on the cap.

A classic Greenpoint calls for 45 ml (1.5 oz) Rye whiskey, 15 ml (0.5 oz) Yellow Chartreuse, 15 ml (0.5 oz) Sweet vermouth, 1 dash Angostura Angostura bitters, 1 dash orange bitters Orange bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Greenpoint is roughly 38% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.