Oh dear, I’m afraid I’ve bungled this. The first time I made this drink I used Degroff’s recipe (the classic), which calls for dry vermouth. I found it to be tasty if overly austere. Then I read Wonderich’s article in Imbibe magazine complaining of the same austerity, though I think the word he used was undrinkable. His solution (based on historical research) was to swap the dry vermouth with bianco and throw in some orange Curaco for good measure. Sounds reasonable. He also specifies homemade grenadine, which is much more tart than store bought. Much more tart. I used store bought grenadine and the result is a bit of a mess. An overly sweet vermouthy cup of bourbon manhattan barf. And I _like_ a good bourbon manhattan (though rye is better). Even with homemade grenadine on hand, I’m not sure I’d bother making this again.
1 1/2 oz Cuban white rum
1 1/2 oz bianco vermouth
2 tsp Orange Curaco
1 tsp grenadine (homemade, if you’re making this)
Orange twist, cherry garnish
No citrus or egg, so stir, then strain.