- 75 ml Booker’s Bourbon
- 25 ml Sweet Vermouth
- 25 ml Dry Vermouth
- 2 dashes Angostura bitters
- 1 or 3 black cherries (marinated in maraschino liqueur for at least 2 days)
Fill a mixing glass 2/3rds full of ice and add the bourbon, vermouths, and bitters. Stir for 30 seconds, strain into chilled cocktail glass, and add the garnish.
(Based on a recipe published in Theme Oct 2008)