This classic stirred cocktail brings together gluten free rye whiskey (or bourbon, if you prefer) with sweet vermouth and a couple of dashes of Angostura bitters for that signature bittersweet backbone. Stirring — not shaking — over ice for a full 30 seconds is the key move here, giving you a silky, well-chilled pour with just the right amount of dilution. Strained into a chilled coupe and finished with a maraschino cherry or a twist of lemon, it looks as polished as it tastes. Simple, spirit-forward, and endlessly classic, it's a solid choice for a vegetarian bar cart. No blending, no muddling, no fuss — just good ingredients and a steady stir.
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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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