2 oz Fremont Mischief Whiskey
1 oz Carpana Antica or Punt e Mes sweet vermouth (or something similarly Italian & flavorful)
4 dashes Angostura bitters
2 dashes Pechauds bitters
Put all of that in a pint-glass full of ice, stir for at least 30 seconds with a bar spoon (or a chopstick in a pinch), then strain into a chilled cocktail class.
One Luxardo cherry in the bottom.
(shared by Jeff)