Invented in 2004 by bartender Vincenzo Errico at Milk and Honey—one of the Manhattan cocktail bars responsible, at least in part, for the craft-cocktail craze—the Red Hook cocktail combines two ounces of rye whiskey with .5 ounces Punt E Mes vermouth and .25 ounces maraschino liqueur (or equal amounts vermouth and maraschino, depending on whom you ask).

To make it at home, combine ingredients in a cocktail shaker with ice, stir vigorously, and strain into a cocktail glass. Garnish with a maraschino cherry.

Why I love this drink: Some people can’t handle bitters. That’s just a fact. You can’t change the world. You can still serve them/suggest to them a good drink, however. The Red Hook (named for the Brooklyn neighborhood) achieves balance by way of Punt E Mes, an Italian vermouth that is at once bitter and slightly sweet. The bitter part is pretty easy-going, relatively speaking. So people who can’t get down with bracingly bitter drinks can still drink it.

Why I’m talking about it now: Because I’m hopelessly outdated, I guess. In fact, I’m about to unfold my razor scooter and scoot on over to Jamba Juice for a ginormous tub of smoothie. Then I’m going to ask you if you’re watching Entourage.

Where to order: The Red Hook is on at least two Seattle signature menus (Naga, Vito’s) but it’s also a good one for the back pocket—in case you find yourself at a bar and suddenly have no idea what to order. If the bar doesn’t stock rye, or doesn’t know what Punt E Mes is, run out of there as fast as you can. Or stop being so dramatic and just order a beer.