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

Red Hook
Jump to

Keep screen awake

Glass:

Photographed in a Nude Savage Pony glass

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

Read about cocktail measures and measuring

Prepare:

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

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with 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 Manhattan-like cocktail is rightly recognised as being a contemporary classic cocktail. Also great served on-the-rocks in an old-fashioned glass.

Previous recipe (updated November 2023): 60ml (2oz) Straight rye whiskey, 15ml (½oz) Punt E Mes, and 15ml (½oz) Luxardo Maraschino liqueur.

View readers' comments

Variations/similar cocktails:

Served on-the-rocks
Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods

History:

A riff on the classic Brooklyn Cocktail created in 2003-5 by Vincenzo "Enzo" Errico at Milk & Honey in Manhattan, New York City and named after a neighbourhood of Brooklyn.

More cocktails by Vincenzo Errico

Alcohol content:

1.7 standard drinks
32.18% alc./vol. (64.35° proof)
24.2 grams of pure alcohol

More Contemporary classic cocktails
More Hall of Fame & must know/try cocktails
More Nightcap/sipping cocktails
More Spirit-forward cocktails

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 10 of 19 comments for Red Hook.
See discussion in the Forum

Please log in to make a comment

Caspian Berggren

31st May 2025 at 12:33

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

28th April at 13:02

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

16th February 2025 at 02:42

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

24th January 2025 at 13:50

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

11th January 2025 at 14:58

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

24th January 2025 at 13:46

Does this qualify as a Rob Hook?

John CARR

24th January 2025 at 13:43

Brilliant idea Simon!

John CARR

14th June 2024 at 12:17

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

18th June 2024 at 13:53

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.

John CARR

14th June 2024 at 12:20

On the rocks was also excellent!

1 reply

Dave D.

7th May 2024 at 23:30

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

8th May 2024 at 05:55

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

John CARR

21st February 2024 at 12:34

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

20th January 2024 at 03:08

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.

G. M. Genovese

11th November 2023 at 09:31

Made this a few times over the years and wasn't sufficiently pleased... tonight I tried 4:2:1 with Elijah Craig straight rye; turned out the best expression. (11 Nov 2023, 4:30a)

John CARR

13th September 2023 at 08:49

have prev had served to me with half/half punt e mes and Carpano Antica, and 4 drops angostura and 2 drops orange bitters, all of which worked well. Gospel rye and 10ml Luxardo.

See discussion in the Forum