Red Hook
Brooklyn's rye-and-Punt-e-Mes answer to the Manhattan.
The Method
How to make it
- 01
Chill a coupe.
- 02
Combine rye, Punt e Mes and maraschino in a mixing glass with ice.
- 03
Stir 30 seconds — this one wants proper dilution.
- 04
Strain into the chilled coupe.
- 05
Drop in a single brandied cherry.
Bartender's Tip
No Luxardo cherries, no bright red supermarket ones. If you can't get proper brandied cherries, skip the garnish entirely.
A Little History
Enzo Errico created the Red Hook at Milk & Honey in New York around 2003, naming it for the Brooklyn waterfront neighbourhood and launching an entire family of Brooklyn-borough variations. Punt e Mes — literally 'a point and a half', sweet vermouth with an extra measure of bitterness — is the ingredient that separates it from a plain Manhattan.
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