- 50ml bourbon or rye whiskey
- 25ml In The Loop Pinot Noir or Summer Edition vermouth
- 5ml syrup from a jar of maraschino cherries (we used Luxardo)
- 2 dashes Angostura bitters
For The Garnish
- maraschino cherry
- a twist of pared lemon
Stir the ingredients with ice in a mixing glass, then strain into a cocktail glass. Garnish and serve.