Name: Meat Hook
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 15 ml Vermouth amaro (Pun.); 10 ml Maraschino liqueur; 5 ml Peated malt whisky

Meat Hook
Jump to

Keep screen awake

Glass:

Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ fl oz	Punt E Mes vermouth amaro
¹⁄₃ fl oz	Luxardo Maraschino liqueur
¹⁄₆ fl oz	Torabhaig Peated Single Malt Whisky

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

STIR first 3 ingredients with ice.
STRAIN into chilled glass.
FLOAT peated whiskey.

Garnish:

Garnish with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This delicious but assertively spirit-forward late-night sipper is more approachable with the added dilution that comes with serving on-the-rock(s) in a small old-fashioned glass.

View readers' comments

History:

Adapted from a riff on the Red Hook with a splash of peated whiskey, created in 2014 by Shaun Layton at L'Abattoir restaurant in Vancouver, Canada.

Alcohol content:

1.7 standard drinks
31.96% alc./vol. (63.91° proof)
24 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 6 comments for Meat Hook.
See discussion in the Forum

Please log in to make a comment

Simon Sedgley

28th May at 11:53

We made the drink and liked it. A few sips in, we decided to add a couple of drops of Boker's Bitters. Then we brought out some Stilton. Then we made it a second time and brought out the Cuban cigars. Funny how, with some drinks, one thing leads to another.

Simon Sedgley

28th May at 11:59

We served it straight up. The cigar offered all the dilution that was needed.

Chris Dimal

28th May at 07:59

Did make this differently keeping in mind my ingredients, but I still think I captured the spirit. As I didn't have Punt e Mes, I instead used a tiny bit of Campari and I split based the smoky element with Benromach Smoky Quarter Cask and Del Maguey Chichicapa Mezcal. Lastly, I simply added the smoky element into the mixing tin rather than the float (because my memory of the Meat Hook was from a video from Alex Skarlen, a bartender from Lucy's Flower Shop). Whatever the background, it was absolutely delicious with this intriguing sweet and meaty savoury mixture. Just utterly delightful.

Robert Spain

18th May at 21:40

Delicious, and a tad better than the Red Hook.

Laurie Pycroft

12th July 2024 at 21:25

Pleasantly surprised to find this drink in the Diffords library, but the date is incorrect - Shaun Layton served me one of these in June 2013 while I was visiting Vancouver. As I recall he had created it quite recently at the time.

Ian Fenton

29th June 2024 at 08:57

Pleasant Manhattan, but surprisingly dominated by the tiny amount of Ardbeg 10 I used. Not quite sure what I think of it - I expected it to be more complex than it was.

Tuber Magnatum

19th January 2024 at 23:40

Lovely drink and agree the potency tamed by serving on the rocks.

See discussion in the Forum