Adair Hook

1 12 oz Gin
34 oz Sweet vermouth
12 oz Cynar
14 oz Maraschino Liqueur
1 ds Orange bitters
Stir and strain into a chilled cocktail glass.
From other users
  • Excellent. Split the sweet vermouth between dry and Punt e Mes for a lovely off-dry balance. — ☆☆☆☆
  • Good, and worth making again. Used punt e mes and shook given notes from others about sweetness. The punt e mes really dominated, maybe chill less or try a different vermouth. Still good though! — ☆☆☆
  • Made it to spec with Beefeater and Dolin. Worked great, a still-more-interesting Martinez. On a whim, made a second subbing xocolatl bitters for orange and liked that too. — ☆☆☆☆☆
  • A bit bitter, but tasty — ☆☆☆☆
  • Wow, so aromatic and herbaceous. A touch sweet, but subbing in some dry vermouth helps and adds to the fragrance. Great drink, and maybe worth experimenting with different amaros. — ☆☆☆☆
  • Herbaceous, slightly bitter, a very nice drink. There is a dark side to this drink, the where the Cynar and marachino meet, an explained story. Must try with Punt e Mes, might make the story a little more interesting. — ☆☆☆☆
  • Just made this and I love it — ☆☆☆☆
  • Made with plymouth navy strength, carpano, and just to mix it up angostura orange because I usually forget that i have a bottle of it, — ☆☆☆☆
  • Split sweet vermouth with cochi americano, used slightly less luxardo, and substituted cherry for orange bitter. Truly a well rounded cocktail with upfront herbal flavors and lingering vanilla, carmel, etc. Used old Tom gin. — ☆☆☆☆☆
  • One of my favorite go-to drinks! — ☆☆☆☆
  • Yum — ☆☆☆☆☆
  • Great drink, used Roku Gin and came out well. — ☆☆☆☆
Similar cocktails
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  • Amertinez — Gin, Cynar, Sweet vermouth, Maraschino Liqueur, Orange bitters, Orange peel
  • Hoity-Toity — Oude genever, Sweet vermouth, Cynar, Orange peel
  • Perverted by Language — Gin, Sloe gin, Sweet vermouth, Cynar, Absinthe, Lemon peel
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  • The Grand Street — Gin, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit peel
  • the Fitty Cocktail — Gin, Cynar, Ginger liqueur, Bianco Vermouth
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I expected to really like

I expected to really like this, but found it too sweet. I think the Maraschino tips it over the edge, even thought the ratios are quite a bit dryer than a 1:1:1 Negroni. I added 1/2 oz of dry vermouth and found that it transformed the drink, both drying it out and adding a bit more wine accents. I did use Carpano Antica, so perhaps the vanilla notes enhanced the sweetness. I'd use Punt e Mes next time.

mahastew's picture

I used Cocchi, which is

I used Cocchi, which is pretty sweet, but didn't have a problem with over-sweetness. I have sort of a sweet tooth, though, and can happily tolerate quite a bit of sweet.

DrunkLab's picture

I made this last night with

I made this last night with Beefeater, Punt e Mes, Regan's, and an added orange twist (expressed and discarded). Very good. Very well integrated, though you can certainly pick out what all the ingredients are doing. They made themselves known at different points: gin and sweet vermouth up front, Maraschino mid-palate, bitterness from the Cynar and Punt on the swallow. As the drink warmed, the savory and tobacco notes of the Cynar asserted themselves more and it became easier to tell it apart from the vermouth. I regret using Punt e Mes, as I think it crowded out the other modifiers to an extent, and possibly would have dominated the cocktail if I hadn't used such an assertive gin. I'd like to try it with a more conventional sweet vermouth, perhaps split equal parts with the Punt e Mes, and see how that works. Alas, the only other sweet vermouth I have on hand is an ancient, flat bottle of Stock I use for cooking. I definitely didn't find it too sweet the way I made it, at any rate.

This afternoon I made it again with Farmer's gin, thinking I'd cut the Punt e Mes with Dolin blanc and see how that went, when I got the weird idea of cutting the PeM with an equal amount (3/8 oz) of Cherry Heering. (Possibly I was thinking of the Black Lodge, which I also made last night.) I'm sipping the results now, and I've got to say, I'm a fan. It's probably a different cocktail at this point and deserving of another name (I'll try to think of something), but it's worth a shot if that combination sounds intriguing to you.

Make this again tonight,

Make this again tonight, splitting the sweet vermouth between dry and Punt e Mes. Also increased the gin to 2 oz, although if I had had something like Juniperio, this might not have been necessary. (The gin was buried before I added the extra gin.) This is a lovely drink as modified. I also might skip the orange bitters next time. Orange is such a common flavor that the drink is a bit more unusual without it.

mahastew's picture

Just revisited this one using

Just revisited this one using Bluecoat, Cocchi di Torino, and Cynar 70. Mixed it once as posted and it was very nice: the C70 intensified the bitterness and ABV and in so doing balanced nicely against the hefty maraschino. Mixed it again with 2 oz gin and reduced the maraschino to 1 tsp. Better? Maybe. YOU make the call. Glad you dug it, wthrift. 

Just made this again with

Just made this again with some barrel-aged navy-strength gin of my own devising. Only trouble is, I'd already ranked it a 5 on a previous tasting!

Made this with some suggested

Made this with some suggested mods (50:50 dry to sweet vermouth, kicked up an Old Tom gin to 2oz). A very nicely balanced sweet/bitter character with some aged sherry notes from the fortified wines and a cleN refreshing character of the gin. 

Cara A's picture

I made this with Boreal

I made this with Boreal Juniper Gin and Carpano Antica. Complex herbal flavor with both sweet and bitter notes. Delicious! This is going into my regular rotation.

applejack's picture

Just mixed this up with

Just mixed this up with Beefeater, Dolin Sweet, Cynar 70 & a dash of Bittercube Barrel Aged Blood Orange Bitters.  I liked it quite a bit, especially the way the juniper and botanicals from the gin interact with the vegetal and caramel-ly notes of the Cynar and the fruity funk of the maraschino.  Those notes were particularly strong right after being stirred and having the aromatics excited (which would have made me think there was a dash of green chartreuse in the mix if I didn't know the ingredients beforehand), but started to become more muted as the drink sat--kinda wish they would have lingered longer.  I didn't find it too sweet, at least using the ingredients as I noted.  Half way through the drink I did hit it with an expressed orange swath, not sure if it was really an improvement.  I appreciate that the ingredients are going to be available in any decent craft bar so it's an easy request (whenever we can go back to bars again that is).