classic ripoff

1 1/2 oz Pikesville Rye (Old Overholt)
3/4 oz Carpano Antica Sweet Vermouth (Dolin)
1/2 oz Luxardo Maraschino Liqueur
3/4 oz Lemon Juice
1 tsp Simple Syrup
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Shake with ice and strain into a coupe glass. Garnish with a cherry (lemon peel-cherry flag).

A few Mondays ago, I turned to the Experimental Cocktail Club Cocktail Book for the evening's libation. There, I was enchanted with one from E.C.C. Chinatown (NYC) by Alex Skarlen who was influenced by the Martinez Sour, a Martinez with lemon juice and egg white that reminds me of Maloney's Martinez Bell Ringer with egg white added in but without Maloney's signature apricot brandy rinse. Indeed, Alex added to the idea by ripping off classic cocktails like the Manhattan and the Sazerac and combining them into the same glass.
The Classic Ripoff gave forth a lemon and cherry aroma from the garnish over the drink's rye notes. Next, lemon with a hint of fruit from the sweet vermouth and Maraschino filled the sip, and the swallow began with rye and nutty cherry flavors and ended with the bitters duo's spice. Over all, it reminded me of a Tennessee with some modification from vermouth and bitters added to the mix.