Meat Hook

Red Hook variation from L'abattoir bar in Vancouver
1 38 oz Rye, Sazerac
23 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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1 Comment

The Sazerac is lost with the

The Sazerac is lost with the Ardbeg, even in small amount, overpowering the Rye.  Don't get me wrong, excellent cocktail!  I love Islay Scotch and a smoky drink.   But next go round I'll use a much cheaper Old Overhort for comparison and see if I enjoy the drink just as much.