Name: Red Hook
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rye whiskey 50% abv; 15 ml Vermouth amaro (Pun.); 10 ml Maraschino liqueur

Ingredients

1 ²⁄₃ 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

How to make

Glass

Prepare

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.7 standard drinks
32.12% alc./vol. (64.25° proof)
24.1 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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Egg McKenzie 1w

I made with 60ml 15ml 15ml. Nice drink but I prefer the drier classic version personally.

Caspian Berggren Premium Member 1y

It's sweet but it's deliciously sweet. The Maraschino elevates some cherry from both Punt E Mes and the rye, without being overpowering as I tend to find Maraschino. Maybe I'll add just a dash of Ango next time to see how that fares.

John CARR Premium Member 22w

Agreed. I felt like it needed a lift so added an orange twist this evening. I can see even a few drops of bitters adding some aromatics could work.

Mike Premium Member 1y

I’m all for riffs (that’s likely how this cocktail was born after all) but the original is a classic for a reason.

Highly recommended, 5-star favorite.

John CARR Premium Member 1y

Borrowed from High Jinks bar Canberra: a half /half of punt e mes and carpano. And adding Simon sedgley’s (I’ll believe when I see it) dash of lagavuliin.

Simon Sedgley Premium Member 1y

We added a dash (that's all that is needed) of Lagavulin Islay Malt. And then sat back and listened to Mahler's 9th. A multicultural affair, I suppose.

John CARR Premium Member 1y

Brilliant idea Simon!

John CARR Premium Member 1y

Does this qualify as a Rob Hook?

John CARR Premium Member 2y

Went back to the original version. I can see the reason for tweaking back the rye and Luxardo, but I really enjoyed the directness of the rye and sweet fruity maraschino. Very warming and flavoursome. Room for both versions I guess.

John CARR Premium Member 2y

On the rocks was also excellent!

Tuber Magnatum Premium Member 2y

Dumb question: If serving on rocks, would you build in the glass or stir in mixing glass with ice first and then pour over ice in a rocks glass? I'm guessing the latter if you want to dilute and chill right off the bat.

John CARR Continue thread (1 reply)

John CARR Premium Member 2y

Further experimentation with this one. It really is a cracker of a cocktail and allows for play 😉. Sazerac rye and carpano this evening. 10ml Luxardo is spot on. Definitely a favourite Manhattan.

Dave D. Premium Member 2y

Made from Book recipe which slightly differs from this site….such a wonderful drink …only some of my top ten favorite ingredients…sip and enjoy….!

Simon Difford Verified User Premium Member 2y

Thanks, Dave. For reference for others, I have added our previous recipe above.

John CARR Premium Member 2y

Not exactly textbook, but I do find adding a dash of angostura and/orange bitters, especially when served old fashioned style, adds an aroma and taste component that aids deliciousness.

Eric Wienke 2y

Punt e mes is great, but if you're like me and don't like to keep multiple open bottles of vermouth in the fridge, you can get something very close by adding quina liquor or frankly any bitter amaro to your regular sweet vermouth of choice.