This classic stirred cocktail leans on rye whiskey, sweet vermouth, and a couple dashes of Angostura bitters for that signature bold, herbal backbone. A slow 30-second stir over ice is the whole trick here, chilling and diluting the spirits just enough to smooth out the edges before you strain it into a chilled coupe. The result is silky, boozy, and layered with notes of spice and dried fruit, finished with a maraschino cherry or a twist of lemon peel for a little brightness. It's a straightforward, ingredient-forward drink with nothing hiding in the shadows, which makes it an easy pour for a plant-based bar cart. Make it for a quiet night in or a proper cocktail hour — either way, it's a reliably great option to shake up when you're keeping things vegan.
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Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
Fill a mixing glass two-thirds full with ice cubes.
Add the rye whiskey, sweet vermouth, and Angostura bitters to the mixing glass.
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