This is Kate Chernoff’s preferred recipe for the Meat Hook, a classic whisky cocktail named for a famed New York neighbourhood.

1.5 oz Bruichladdich Classic Laddie

0.75 oz sweet vermouth

0.25 oz maraschino liqueur

1 bar spoon (5 mL) Port Charlotte single malt

Garnish: expressed orange oils and a quality cherry

Add Bruichladdich, vermouth and maraschino into a mixing glass with ice. Stir down until adequately chilled and diluted. Strain into a chilled coupe and, with the back of a bar spoon, float the Port Charlotte on top of the cocktail. Garnish with expressed orange oils and a good quality cherry. Serves 1.