Just got around to making this again. It's definitely whiskey-forward, but I'm not getting a lot of burn/ethanol. I used a 50/50 split of Wild Turkey 101 & 81 (Difford's recommendation), Dolin Rouge, Luxardo Maraschino Cherries syrup, & Angostura Aromatic Bitters (used a dropper, so 24 drops). The whiskey is definitely the star of the show; everything else is fairly mild and essentially just taking the edge off of the whiskey, but I can detect the vermouth, cherry, & bitters if I "look" for them.