Stirred and spirit-forward, the Red Hook drinks like a richer, darker cousin of the Manhattan — bitter chocolate and cherry framing a firm backbone of rye. Brooding, bittersweet Punt e Mes brings the cocoa-edged bite while a generous pour of marasca-cherry maraschino rounds it with floral, cherry-stone sweetness, served ice-cold and up with a cherry waiting at the bottom of the coupe.
Garnish: Maraschino Cherry
Stirred · Coupe · Up
add
Combine the rye whiskey, Punt e Mes, and maraschino liqueur in a mixing glass.
stir
Add ice and stir until well chilled.
strain
Strain into a chilled coupe.
garnish
Garnish with a maraschino cherry.
Bartender Vincenzo "Enzo" Errico came up with the drink around 2003 at Milk & Honey in New York, building on the Brooklyn cocktail by trading its dry vermouth and Amer Picon for Punt e Mes and maraschino. He gave it the name of Red Hook, a waterfront neighborhood in south Brooklyn. It has since become a widely recognised contemporary classic, often placed somewhere between its Brooklyn parent and the Manhattan.