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

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

Peated single malt whisky

How to make

Glassware

Prepare

Method

STIR first 3 ingredients with ice.

STRAIN into chilled glass.

FLOAT peated whiskey.

Garnish

Garnish with skewered maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.7 standard drinks
31.76% alc./vol. (63.52° proof)
23.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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

Gallery

Comments & Discussion

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Simon Sedgley Premium Member 16w

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 Premium Member 16w

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

Chris Dimal 16w

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 18w

Delicious, and a tad better than the Red Hook.

Laurie Pycroft 2y

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 2y

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.