Red Hook

Vincenzo Errico made the Red Hook at Milk & Honey in New York in the mid-2000s, taking the Brooklyn formula and simplifying it: rye for the base, Punt e Mes for its bitter edge, and maraschino for the sweetness that would otherwise come from vermouth. The result is drier and more bitter than a Manhattan, and it is one of the drinks that defined the modern speakeasy repertoire.

• Punt e Mes became a standard back-bar vermouth in the 2010s largely on the back of drinks like this one.

• Red Hook with a cherry garnish
• Greenpoint (yellow Chartreuse instead of maraschino)

“The drink is named for the Brooklyn neighbourhood, not for the Captain’s catch.”