Shake it up for a classic 1920s whisky cocktail.
50ml/2fl oz Canadian whisky
2 tsp dry vermouth
2 tbsp Maraschino liqueur
1 tbsp sirop de Picon
twist lemon zest, to serve
Pour the whisky, vermouth, cherry liqueur, and sirop de Picon into a mixing glass. Add a handful of ice and stir until well combined.
Strain into a coupette glass and garnish with the lemon zest.
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