- 5 cl Rye whisky
- 2,5 cl Vermouth di Torino PGI Red
- 5-6 drops of Angostura bitters
Add the Rye whisky, Vermouth di Torino PGI Red, and Angostura bitters into a mixing glass with ice, and stir until well-chilled.
You can either add 1 part of Rye whisky and 1 part of Vermouth di Torino PGI Red if you like a sweeter version of the cocktail, or 4 parts of Rye whisky and 1 part of Vermouth di Torino PGI Red if you like it drier.
Strain into a chilled Martini glass.
Garnish with a Maraschino cherry.