Punt e Mes and Whisky Cocktails

Punt e Mes is an Italian vermouth whose name translates to “point and a half,” which refers to its recipe of one part sweetness and a half part bitterness. “Punt e Mes has a bitter, cherry-forward flavor with lingering jammy wine notes on the back end that finishes with a diminishing dryness from the bitter beginning,” says Ricky Ramirez, owner of Milwaukee bar The Mothership. “In cocktails that typically have vermouth in them—like many whisky-based ones—the stone fruit aroma and added bitterness of Punt e Mes bring a layer of complexity, which can help dry out a richer cocktail.”

Take the Manhattan, for example. “As someone who loves Manhattan-adjacent cocktails, I like to swap out the traditional sweet vermouth to make it different enough for someone who orders a drink ‘like a Manhattan,’” he says. “It’s easy to see why the Red Hook specifically calls for Punt e Mes, creating a drink that resembles a Manhattan but with added depth.” The drink Ramirez is referring to—a blend of straight rye, Punt e Mes, and Luxardo maraschino liqueur—is a modern classic created circa 2003 by Vincenzo “Enzo” Errico for the now-closed New York City cocktail haven Milk & Honey, showing how Punte Mes can be swapped into just about any drink calling for sweet vermouth to create a new yet familiar flavor experience.

Punte Mes and Whisky Cocktail Recipes

Red Hook

Vincenzo "Enzo" Errico, of the former Milk & Honey

• 2 oz. straight rye
• 1/2 oz. Punt e Mes
• 1/2 oz. Luxardo maraschino liqueur

Stir all ingredients with ice and strain into a chilled Nick and Nora glass. Garnish with a maraschino cherry.

Namesake

Tommy Klus, owner of Scotch Lodge in Portland, Oregon

• 11/2 oz. Bowmore 12 year old
• 1/2 oz. Punt e Mes
• 1/2 oz. Cynar
• 1/2 oz. cherry liqueur
• Dash orange bitters

Stir all ingredients with ice and strain into a double Old Fashioned glass over a large ice cube. Express an orange peel over the drink and insert into glass.

Fall Manhattan

Chris Goggins, bartender at Longman & Eagle in Chicago

• 11/2 oz. Powers Irish rye
• 1/2 oz. Punt e Mes
• 1/2 oz. Laird's applejack
• 1 barspoon honey syrup

Stir all ingredients with ice and strain into a stemmed cocktail glass. Express an orange peel over the drink and insert into glass.

Negroni In Caffettiera

Carlo Splendorni, partner and mixologist at Bar Sprezzatura in San Francisco

• 1 oz. Durant & Booth 5 year old
• 1/2 oz. Punt e Mes
• 1 oz. Campari
• 1 oz. espresso liqueur

Stir all ingredients with ice and strain into a rocks glass over a large ice cube. Garnish with a blood orange wedge and three coffee beans.