Gilded Hook Recipe

Chill

Place the coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice and water to chill while you prepare the drink.

Combine ingredients

In a mixing glass, add 2 oz Greenhook Old Tom Gin, 0.75 oz Cocchi Vermouth di Torino, 0.25 oz Dopo Teatro Vermouth Amaro, 0.25 oz Luxardo Maraschino, and 1 dash of Angostura bitters.

Add ice

Fill the mixing glass with large ice cubes (about 3 large cubes) to maximize chilling with minimal dilution.

Stir

Stir gently and consistently for 30–45 seconds (about 20–30 full turns of a bar spoon) until the mixing glass feels very cold and the liquid is slightly diluted and properly integrated.

Prepare glass

If you used ice to chill the serving glass, discard the ice and water and quickly warm and dry the rim with a clean towel or let it air for a few seconds.

Strain

Using a hawthorne or julep strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove any shards of ice.

Express garnish

Take a fresh lemon peel and hold it skin-side down over the cocktail. Gently twist and squeeze to express the oils across the surface of the drink, then run the peel around the rim and drop it into the glass (or lay as a twist).

Serve immediately. The Gilded Hook is best enjoyed cold and neat; provide a small napkin or coaster under the coupe. If you prefer a slightly more bitter profile, increase Dopo Teatro Vermouth Amaro to 0.5 oz and reduce Cocchi Vermouth to 0.5 oz.