Ingredients:

  • 2 fl oz (60 ml) rye whiskey or bourbon
  • 1 fl oz (30 ml) sweet vermouth (rosso), chilled if possible
  • 2 dashes Angostura bitters (about 8–12 drops)
  • Ice (large cubes or block for mixing)
  • 1 maraschino or Luxardo cherry, or a thin express lemon twist, for garnish
  • Optional: 1/4 tsp absinthe or herb liqueur for a rinse (about 1 ml) — optional

Instructions:

  1. Chill the serving glass: place a coupe or rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail.
  2. Measure and combine ingredients in a mixing glass: add 2 fl oz (60 ml) rye whiskey, 1 fl oz (30 ml) sweet vermouth, and 2 dashes Angostura bitters. If using an absinthe rinse, pour a small amount into the serving glass, swirl to coat the interior, discard the excess, then proceed.
  3. Add ice and stir: fill the mixing glass about two-thirds with large ice cubes. Stir gently and steadily for about 20–30 seconds (roughly 30–40 revolutions) until the mixture is well chilled and slightly diluted; look for a cold, frosty mixing glass and a slightly viscous sheen on the liquid.
  4. Strain and garnish: discard ice/water from the chilled serving glass. Use a julep or Hawthorne strainer (and optional fine mesh) to strain the cocktail into the glass. Garnish with a Luxardo or maraschino cherry on a pick, or express a lemon twist over the surface and drop or discard.
  5. Serve immediately: present the cocktail right away. Optionally offer a small glass of water or a palate-cleansing snack alongside.