1/6 Sweet Vermouth (1/2 oz Vya)
1/6 Maraschino (1/2 oz Luxardo)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. I added a Luxardo Maraschino cherry.
One of the recipes I had spotted in Pioneers of Mixing at Elite Bars: 1903-1933, the Buffalo, caught my eye because it reminded me a lot of a drink that was created 70-100 years later, namely the Red Hook. While the Red Hook generates grapey bitterness through Punt e Mes alone, the Buffalo has sweet vermouth and Angostura Bitters akin to a Manhattan. Although the drink could be named after the animal, it is probably a tribute to the city in New York State that had a large bar presence during the pre-Prohibition days and apparently stayed rather wet during the Ignoble Experiment.