Red Hook

Difford’s Guide
Discerning Drinkers (156 ratings)
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Red Hook image

Photographed in a Nude Savage Pony glass

Ingredients:
1 2⁄3 oz Straight rye whiskey (100 proof /50% alc./vol.)
1⁄2 oz Punt E Mes vermouth amaro
1⁄3 oz Luxardo Maraschino liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
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

Variant:

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. (32.18° proof)
  • 24.1 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.

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Caspian Berggren’s Avatar Caspian Berggren
31st May 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.
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mregisterfl’s Avatar mregisterfl
16th February 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.
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John CARR’s Avatar John CARR
24th January 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.
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Simon Sedgley’s Avatar Simon Sedgley
11th January 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.
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John CARR’s Avatar John CARR
24th January at 13:46
Does this qualify as a Rob Hook?
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John CARR’s Avatar John CARR
24th January at 13:43
Brilliant idea Simon!
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Toby James’ Avatar Toby James
4th December 2024 at 05:30
Been a big fan of the 4:2:1 rocks version. Just tried swapping in 100 proof applejack (Laird's) with the 10:3:2 proportions, rocks again, and it's pretty good. IDK, could play around a bit but better than a brandy manhattan to this DD.
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John CARR’s Avatar 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.
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John CARR’s Avatar 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.
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John CARR’s Avatar John CARR
14th June 2024 at 12:20
On the rocks was also excellent!
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1 reply
Dave D.’s Avatar 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….!
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Simon Difford’s Avatar Simon Difford
8th May 2024 at 05:55
Thanks, Dave. For reference for others, I have added our previous recipe above.
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John CARR’s Avatar 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.
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Eric Wienke’s Avatar 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.
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G. M. Genovese’s Avatar 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)
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