Red Hook recipe
A bitter-leaning modern classic Manhattan variation born in Brooklyn's craft cocktail revival.
Method: Stir and strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Modern Classics
Ingredients
- 2 oz Rye whiskey (straight rye)
- 1/2 oz Punt e Mes vermouth (or dark sweet vermouth)
- 1/2 oz Maraschino liqueur (Luxardo)
How to make a Red Hook
- Combine rye whiskey, Punt e Mes, and maraschino liqueur in a mixing glass filled with ice.
- Stir briskly for thirty seconds to ensure proper chill and dilution.
- Strain the liquid into a chilled coupe glass.
- Add a brandied cherry as the garnish.
Garnish
Garnish with a brandied cherry dropped into the glass.
Pro tip
Punt e Mes brings significant bitterness and vanilla depth compared to standard sweet vermouth. Adjust the split slightly if you prefer a less bitter profile, though the classic 4:1:1 ratio defines its signature balance.
History of the Red Hook
Created around 2003 by bartender Vincenzo Errico at Milk & Honey in New York City, the Red Hook is part of a celebrated family of cocktails named after Brooklyn neighborhoods. It updates the classic Manhattan by replacing standard sweet vermouth with bitter-leaning Punt e Mes and adding maraschino liqueur, creating a drier and more complex profile. While its exact origin date is sometimes debated among industry historians, its role in sparking the modern borough-themed cocktail revival remains undisputed.
Flavour profile
Bitter, Herbal, Complex, Dry
Variations
- Greenpoint — Substitute Yellow Chartreuse for maraschino liqueur and add orange bitters.
- Bensonhurst — Substitute Cynar for Punt e Mes and add a dash of maraschino.
Practise making the Red Hook in the free Virtual Bar game.