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A Spontaneous Libation for your Consideration

Meat Hook

Posted by sqrrl101. Created by Shaun Layton of L'abattoir bar in Vancouver, British Columbia, Canada..
1 3⁄8 oz Rye, Sazerac
1 Brandied cherry (as garnish)
Instructions

Build in a mixing glass, add ice, stir until well chilled. Strain into a sour glass or coupe, garnish with a brandied cherry.

Notes

Any spicy rye will suit this drink - Rittenhouse Bottled-in-Bond goes well, as does Wild Turkey 101. The Punt e Mes can be substituted for any sweet vermouth, preferably one on the bitter side (e.g. Carpano Antica Fomula). Ardbeg is optimal, but a different smoky Islay single malt (e.g. Laphroaig) will serve.

History

A variation of the Red Hook, designed to complement the meat-heavy menu served at the restaurant.

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(12 ratings)

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