50ml Buffalo Trace
25ml Punt e Mes (Sweet Vermouth)
2 Dashes Peychaud’s Bitters
Pour the Buffalo Trace, vermouth and bitters into a mixing glass. Fill with cubed ice. Stir until the liquid has roughly doubled in volume. Pour into a coupette. To garnish, add a Maraschino cherry and squeeze an orange peel to release the oils over the top of the liquid. Drop the peel into the liquid.