Adapted from the 1956 edition of the Esquire Drink Book, this aromatic cocktail—equal parts rye, sweet vermouth, and dry vermouth—is sweet without being syrupy. Garnished with a maraschino cherry, it’s the perfect post-dinner drink; for a more traditional version, swap out the orange bitters for Angostura.
- 1 oz. rye
- 1 oz. sweet vermouth
- 1 oz. dry vermouth
- 2 dashes orange bitters
- 1 maraschino cherry, for garnish (optional)
- Stir together rye, vermouths, and bitters in an ice-filled mixing glass or mixing tin until very chilled; strain into a martini glass. Garnish with a cherry, if you like.