Red Hook
The Red Hook stirs rye whiskey, Punt e Mes and maraschino liqueur into a rich, bittersweet cocktail with a cherry garnish.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and drain a cherry for the garnish.
Measure the rye, Punt e Mes and maraschino into a mixing glass.
Add ice and stir until cold and evenly diluted.
Strain into the coupe and add the cherry.
A thoughtful finish
- Use Punt e Mes specifically; ordinary sweet vermouth has a different bitter profile.
- Keep maraschino separate from the cherry garnish syrup when measuring.
- This is the documented former Difford build, not its current lower-maraschino formula.
Common mistakes
- Replacing maraschino with sweet cherry brandy changes both aroma and balance.
- Adding cherry packing syrup sweetens the drink beyond its spec.
- Serving straight from the bottles without stirring omits the water needed for balance.
A few good questions.
Which Red Hook recipe is this?
It uses the 2 oz rye, ½ oz Punt e Mes and ½ oz maraschino build documented as Difford’s former recipe.
What is Punt e Mes?
It is a bitter vermouth used as a specific ingredient here, rather than a generic sweet vermouth.
Can I drink a Red Hook on the rocks?
Yes. Difford also describes a rocks serve; fresh ice will continue to dilute it.
Is maraschino liqueur the same as cherry syrup?
No. Use the alcoholic liqueur, not the liquid from a jar of cherries.
Variations
- Current Difford formula — The opened page now lists 50 ml rye, 15 ml Punt e Mes and 10 ml maraschino, unlike the former build used here.
- On the rocks — Serve over fresh ice in a rocks glass, a serving option mentioned by the cited reference.
Where it comes from
2003–2005 · Manhattan, New York, USA · Vincenzo "Enzo" Errico · Milk & Honey
Difford’s Guide attributes the Red Hook to Vincenzo “Enzo” Errico at Milk & Honey in Manhattan and gives its creation date as 2003–2005. The range is retained here rather than converted into an exact year. The reference describes the drink as a Brooklyn cocktail riff named for a Brooklyn neighborhood; its creation venue was nevertheless in Manhattan. The ingredient list in this record is the older formula explicitly preserved on the same page: two ounces of rye with half an ounce each of Punt e Mes and maraschino liqueur. Difford’s current formula uses less rye and maraschino, and is included as a separately labeled variation. That recipe change does not establish a different inventor or venue. Keeping the two versions identified makes the citation useful without presenting one published formula as the only possible standard. Source: Difford’s Guide, Red Hook, including its former-recipe note dated November 2023.
Sources
- Difford’s Guide — Red Hook, including former recipe updated November 2023 (reference) link
Strength. About 1.9 US standard drinks at an estimated 31.7% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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