How to Make the Red Hook Cocktail

If the Manhattan is one of the great New York cocktails and the Brooklyn is its less famous neighbor, then the Red Hook takes us one stop further. Made with rye whiskey, Punt e Mes and maraschino liqueur, it may look remarkably simple, but those three ingredients create a rich, bittersweet cocktail that has become a modern classic.

The History of the Red Hook Cocktail

Unlike the Manhattan and Brooklyn, we actually know who created the Red Hook and when. Italian bartender Vincenzo “Enzo” Errico came up with it, taking inspiration from both cocktails and naming his creation after the Brooklyn neighborhood.

The Red Hook may taste like it has been around since the golden age of cocktails, but it is surprisingly modern. Errico created the cocktail in 2003 while working at Milk & Honey, the enormously influential New York bar founded by Sasha Petraske. Errico has said that he was an Italian bartender working in Manhattan and wanted to create something that sat between the Manhattan and Brooklyn cocktails.

Errico replaced the sweet vermouth you would expect in a Manhattan with the more bitter Punt e Mes, then added maraschino liqueur. The result was a three-ingredient cocktail that was familiar enough for Manhattan drinkers but completely distinctive in its own right.

Then there was the name. Red Hook is the waterfront neighborhood in Brooklyn, and the name continued New York’s long tradition of giving cocktails a geographical identity. The drink quickly took on a life of its own. More than two decades later, it is widely regarded as a modern classic and helped inspire a whole collection of cocktails named after Brooklyn neighborhoods.

What Is in a Red Hook Cocktail?

Here is a little more about the ingredients you need!

Rye whiskey forms the backbone of the Red Hook. Its spice and dryness are particularly important here, standing up to both the richness of the vermouth and the distinctive flavor of the maraschino.

Punt e Mes is produced in Italy and sits somewhere between traditional sweet vermouth and something considerably more bitter. The name comes from the Piedmontese expression for “a point and a half,” referring to its combination of sweetness and bitterness. It brings some of the richness you expect from vermouth in a Manhattan while giving the drink a darker, more bitter edge.

Maraschino liqueur completes the trio. This cherry liqueur is dry, nutty and slightly funky rather than overtly fruity, with a little almond character alongside the cherry. You don’t need much for it to make its presence known. Against the rye and bitter vermouth, it provides just enough sweetness while adding another layer of flavor.

What Does the Red Hook Cocktail Taste Like?

The result is richer and more bittersweet than a Manhattan, but it never loses the whiskey at its heart. This is very much a spirit-forward cocktail. There is no citrus juice, soda or mixer to hide behind, so the balance between those three ingredients is everything.

What You Need to Make a Red Hook Cocktail

Like the Brooklyn and Manhattan, the Red Hook requires very little equipment. You will need a mixing glass, jigger, bar spoon and cocktail strainer, along with plenty of good ice. A coupe or Nick & Nora glass works beautifully for serving it.

A chilled glass is worth the extra few minutes as well. Since the finished cocktail is served without ice, you want it properly cold from the moment it reaches the glass. If you are building your own cocktail kit, head to my home bar guides for the equipment and bottles worth having at home.

Tips for Making the Best Red Hook

Stick with rye. Bourbon will give you a sweeter and rounder drink, while rye provides the spice and dryness needed to balance the Punt e Mes and maraschino.

Don’t substitute regular sweet vermouth if you can avoid it. Punt e Mes isn’t simply there to provide sweetness. Its bitterness is fundamental to the personality of the cocktail.

Treat maraschino with respect. It is one of those bottles that can take over surprisingly quickly. You want its cherry and almond notes to be noticeable without drowning out the rye.

Use plenty of ice when stirring. Proper dilution matters enormously in a three-ingredient, spirit-forward cocktail. The Red Hook should be cold and silky rather than fiery.

Keep your Punt e Mes refrigerated once opened. Like other vermouths, it is wine-based and won’t remain at its best indefinitely once you have opened the bottle.

Why A Lush Life Loves It

I love seeing what happens when a bartender makes one small change to something familiar. The Red Hook still has all the things I want from a whiskey cocktail, but Punt e Mes gives it that extra bitter edge while the maraschino adds just enough sweetness to keep everything in balance.

If you’re looking for your next drink, head over to my Cocktail Recipes and see what else you fancy making.

Here is the recipe