RECIPE:
- 40ml Whisky
- 20ml Sweet Vermouth
- 3 Dashes Angostura bitters
- Cherry garnish
PREPARATION:
- Measure all ingredients in jigger and pour into mixing glass with ice.
- Stir with bar spoon.
- Strain and serve 'straight up' into a chilled cocktail glass.
- Garnish with a cherry.
Alcohol content: 15.5g per serve