joliet

2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Dry Vermouth (3/4 oz Dolin)
1 dash Sherry (1/4 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 lemon twist.
After the Texas Tornado, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for a final drink. There, I spotted the Joliet which reminded me at first in recipe and later in balance with a Brooklyn. Once mixed, the Joliet offered a lemon oil and rye aroma. A malt and grape sip gave way to a rye swallow with a nuttiness from the Maraschino and sherry; finally, the drink finished with a pleasing dryness and Angostura spice.