As classic a cocktail as there ever was – simple in concoction, elegant, yet straight-forward in presentation. This version is a little sweeter and lighter than most, using brandy in place of whiskey and more sweet vermouth. More summer on the deck and less supper club.
2 ounces brandy
Dash of aromatic bitters (Angostura is traditional, but I am sold on Fee Brothers West Indian Orange Bitters)
Fill a low-ball glass about half way full of ice cubes. Add the brandy, bitters, and top with vermouth. Garnish with a maraschino cherry if you must.