Ingredients
Method
- Fill a mixing glass with plenty of ice cubes. Add the rye whiskey, sweet vermouth, and aromatic bitters. If using cinnamon bitters, add them now.
- Stir the mixture gently but steadily for about 30 to 45 seconds. You are looking for the liquid to become well-chilled and slightly diluted; it should feel heavy and cold against your fingertips when you touch the glass. Do not shake, as this will cloud the drink.
- Strain into a chilled coupe or martini glass. Ensure you strain out all the ice chips so the texture remains silky smooth.
- Express the citrus oils over the surface by peeling a strip of lemon or orange zest and holding it skin-side up over the glass, then squeezing gently to release the oils before dropping the peel into the drink as garnish. Add the cherry if desired.
Nutrition
Notes
This version stays true to tradition but adds a hint of cinnamon for warmth. Stirring it gently with a bar spoon ensures clarity and keeps the ice from over-diluting the drink, which is the secret to that crisp finish I’ve been chasing since my first attempt.