(courtesy of T. Duncan Mitchell at Chapel Tavern in Reno) In a cool, antique martini/Manhattan pitcher, for each serving desired:
Fill with ice
2 ounces decent bourbon or rye whiskey
1 ounce Sweet vermouth (we suggest Cocchi Vermouth di Torino or Dolin Rouge)
2 dashes aromatic bitters (such as Angostura or Fee Bros. Old-Fashioned Bitters)
Stir at least 40 revolutions and strain to chilled cocktail glasses.
Garnish with a cherry or orange zest.