Tuesday, April 19, 2016

Red Hook

Even though we never think it necessary for a reason to mix drinks, we have a gaggle of reasons to post tonight. One, we have a new sophisticated look to the Lounge that we think that the Lizards will like. We think it’s classy and easy-on-the-eyes, not to mention a more modern feel. Two, it’s New York primary night, so we were thinking that you might want a cocktail that will usher in the ‘new.’ Remember, four of the five boroughs of New York have their own time-honored cocktail based on the venerable Manhattan. In 2004, one of the Big Apple’s most popular but currently defunct cocktail bars, Milk and Honey, birthed the Red Hook cocktail which is christened after the Brooklyn neighborhood of the same name. The Red Hook instantly grabbed the title of modern classic.

A mixture of rye, punt e mes, and maraschino, the Red Hook is as distinguished as his grandfather the Manhattan, yet speaks to the 21st century palate in a challenging way that can bring a new cocktail drinker into an emerging amaro age. To belabor the point, usually if you had a drink that was 1/6th maraschino, we would ask you to check the recipe; maraschino is like peach schnapps, usually less is more. Not for the Red Hook though, if you use a good rye, the punt e mes balances the maraschino. They play so well together, the original Red Hook goes garnish-less. If, perhaps the maraschino is a bit sweet for you (I’m looking at you, Stoefflers), do NOT change the recipe. Instead, add just a swath of lemon peel and enjoy. You’ll thank us later.

Red Hook
Classic Pour

2 ounces rye (we used Michters)
½ ounce Punt e Mes
½ ounce Maraschino

Place all ingredients in an iced mixing glass. Stir for 30 revolutions. Strain into a coupe or cocktail glass.

No comments:

Post a Comment