1. 1oz Dolin Sweet vermouth 

2. 2oz Bulleit Rye Whisky 

3. Angostura Bitters 

4. Maraschino Cherry 

Bar Equipment: Stirring Beaker, Jigger, Bar Spoon 

Glass: Coup 

Instructions

1. Put two cubes of ice into your coup glass and set it aside to chill 

2. Using your Jigger pour 1oz Dolin Sweet vermouth, 2oz Bulleit Rye Whisky into your Stirring beaker

3. Add ice and stir for 15-20 seconds using your bar spoon

4. Dump ice out of your coup glass 

5. Using a Julep strainer pour ingredients into Coup glass

6. Add 2 dashes of Angostura bitters

7. Add Maraschino cherry