Red Hook variation from L'abattoir bar in Vancouver
|1 3⁄8||oz||Rye, Sazerac|
|2⁄3||oz||Sweet vermouth, Carpano Punt e Mes|
|2||t||Islay Scotch, Ardbeg|
|1||t||Maraschino Liqueur, Luxardo|
|1||Brandied cherry (as garnish)|
Build in a mixing glass, add ice, stir until well chilled. Strain into a sour glass or coupe, garnish with a brandied cherry.
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.
A variation of the Red Hook, designed to complement the meat-heavy menu served at the restaurant.
From other users
- Well balanced.
- Sweet vermouth detracts, try again with Punt e Mes
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