1/4 jigger Dry Vermouth (1/2 oz Noilly Prat)
1 dash Cherry Brandy (1/2 oz Cherry Heering)
1 dash Ojen Bitters (1/8 oz Herbsaint)
Stir with ice and strain into a cocktail glass. I added a Luxardo cherry.
After the Pare de Sufrir, I decided to make a nightcap from Pioneers of Mixing at Elite Bars: 1903-1933 called the Infurator. I am still not sure if that was a misspelling of Infuriator (*), but the recipe reminded me of a dry instead of sweet vermouth Remember the Maine. Originally I made the drink with half as much Cherry Heering a listed above; however, the flavor was a little lacking without the sweet vermouth's fullness and sugar content. When I remade the drink with more cherry brandy the next day, I was quite pleased with the result.
(*) I later discovered an Infuriator but it was 2 parts brandy, 1 part anisette.