1/3 Dry Vermouth (3/4 oz Noilly Prat)
1 dash Sherry (1/2 oz Lustau Pedro Ximénez)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. I added a cherry to the recipe.
Thursday two weeks ago, I was flipping through Pioneers of Mixing at Elite Bars: 1903-1933 for a cocktail. In the whiskey chapter, I spotted the Joliet that seemed like an interesting Brooklyn-Red Hook-Manhattan sort of drink. I opted for a sweet sherry to balance the dry vermouth and for a smaller portion of Maraschino so as to keep its flavor in check.