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.

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.

Delicious, and a tad better than the Red Hook.

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.

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.

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