Another from Ted Saucier’s Bottoms Up, from 1951. He credits it to some dude, but the book is across the room right now and frankly, I’m not going to get up and check. Get the book if you care that much, as it’s pretty good and a solid look at the postwar mixology scene. It shares its name with a 1930s drink that is also rye-based, although they have nothing else in common.
I fully expected this to be too sweet, on account of its lack of any souring agent (lemon or lime juice being the usual culprits). In fact, I planned to make it as given, try it, dislike it, and then add some lemon juice to see how it would improve. But there was no need for all that, as it turned out quite good in the first place.
2 ounces rye whiskey
1 ounce cherry brandy (Heering)
Stir with ice and strain into a chilled cocktail glass. Garnish with a Luxardo cherry.
Obviously, this is a very simple cocktail to make. Heering, I think, is a must here (not that I’d ever encourage the use of one of those cheap, bright red cherry brandies) as it has a great deal more complexity. In any case, it gets along famously with the rye. This is a strong drink that hits hard and fast, but is also well-balanced, with just a touch of sweetness and dark cherry flavors to smooth out the edges of the rye. Four livers.