Recipe
by Shaun Layton
- 1.5oz high-proof rye whiskey (I used Rittenhouse 100)
- .5oz sweet vermouth (I used Punt e Mes)
- 2 tsps peaty Islay scotch (I used Ardbeg 10)
- 1 tsp maraschino liqueur
Stir with ice and strain into a coupe. Garnish with a brandied cherry.
About
Ok this is one of the best Manhattan-style cocktails I’ve ever had. I usually am not a huuuge fan of Manhattans since they can often be a bit too sweet for my tastes, but this one is just lovely with the addition of a smokey scotch and maraschino liqueur.
The Meat Hook is from the L’Abbatoir bar in Vancouver, a twist on the Red Hook cocktail (rye, vermouth, maraschino) designed to complement the heavy meat dishes from the restaurant. A bold, boozy, smokey cocktail to go with your heavy holiday meals, just what the season called for.