6-8sweet cherries, stemmed and rinsed, plus 1 for garnish
2ouncesrye or bourbon whiskey
3/4ouncesweet, red vermouth
4drops Angostura bitters
In a tall, thin vessel, such as a cocktail shaker, muddle the cherries to a juicy pulp. Add the whiskey, vermouth and bitters, stir, and strain into a rocks glass over ice, pressing on the pulp to extract as much liquid as possible. (Be sure to eat the boozy pulp, but watch out for the cherry pits!) Garnish with the orange twist and cherry.
Beware of splattering cherries as you muddle; wear an apron, and use a tall, thin vessel, such as a cocktail shaker, to contain the splashes.
Nutritional values are based on one drink.