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This is a community recipe contributed by Ross Burns.
Community recipes are not tested or verified by Difford’s Guide.
Published on 20th of July 2022
Serve in a Coupe glass
| 50 ml | Rittenhouse bottled-in-bond straight rye whiskey |
| 12.5 ml | Noilly Prat Original Dry vermouth |
| 12.5 ml | Cointreau triple sec liqueur |
| 5 ml | Campari Bitter liqueur |
| 5 ml | Lustau Vermut Rojo |
| 25 ml | Lemon juice (freshly squeezed) |
| 12.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 whole | Maraschino cherry (from jar in syrup) |
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