joliet

2/3 Rye (1 1/2 oz Ryan & Wood)
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.
The Joliet started with a rye and Maraschino aroma that later gained raisiny notes from the sherry as it warmed up. The fullness and grape from the Pedro Ximénez joined the whiskey's malt on the sip. The whiskey continued on into the swallow along with the sherry's raisin flavor, and the drink finished with Maraschino and the spice of the Angostura Bitters. Overall, the Joliet was sharper than a Manhattan most likely from a quarter of it being dry vermouth.