meat hook

40 mL Wild Turkey 101 Rye (2 oz Rittenhouse Bonded)
20 mL Punt e Mes (1 oz)
10 mL Ardbeg 10 Year Scotch (1/2 oz Laphroaig 10 Year)
5 mL Maraschino (1/4 oz Luxardo)

Stir with ice, strain into a cocktail glass, and garnish with a cherry.

Two Sundays ago, after seeing a reference to a Red Hook riff on Reddit, I decided to seek out the history of this drink called the Meat Hook. On the BarNotes app, drink creator Shaun Layton posted that it was "inspired by the Red Hook, finished with a little Islay whisky" that he created at L'Abattoir in Vancouver. This recipe was slightly less adaptable than the one provided by Scout Magazine (listed above) that was easily scalable from metric into ounces. Both recipes listed Wild Turkey 101 without revealing whether it was the Bourbon or the rye, but a Reddit user supplied the clue that he had it served to him at the restaurant with Rittenhouse Rye when they ran out of the Wild Turkey.
The Meat Hook gave forth a peat smoke aroma along with a hint of fruit from either the Punt e Mes or the Maraschino. Next, a grape and malt sip was followed by rye's spice, Scotch's smoke, and Punt e Mes' bitterness on the swallow with Maraschino's nuttiness rounding out the drink on the finish. The extra lift from the peaty Islay whisky certainly set this Red Hook riff in an unique direction.