1/2 oz Dolin Sweet Vermouth
1/2 oz Dolin Dry Vermouth
1 dash Aromatic Bitters
1 dash Orange Bitters
Stir with ice and strain into a coupe glass. Garnish with a cherry, and twist an orange peel over the top.
(*) The drink was served with Green Chartreuse (see comments for the recipe that was printed out for me). After the Imbibe Magazine article came out with the recipe as Yellow Chartreuse, Deep Ellum lists the drink as a Yellow Chartreuse one on the website's menu.