Add 2 oz rye whiskey, 0.75 oz sweet vermouth, 0.25 oz aged rum, 0.25 oz Luxardo maraschino liqueur, 2 dashes Angostura bitters, 1 dash orange bitters, and 0.125 oz (a scant teaspoon) simple syrup into a mixing glass.

Chill and dilute

Fill the mixing glass with large, cold ice and stir briskly with a bar spoon for 30–45 seconds (about 20–30 full revolutions) until the mixture is chilled, slightly diluted, and the exterior of the glass is frosted. This produces the proper temperature and mouthfeel.

Prepare glass

Place one large clear ice cube into a rocks glass. If you prefer the drink slightly colder, pre-chill the glass in the freezer for several minutes before serving.

Strain

Using a hawthorne or julep strainer, strain the stirred cocktail over the large ice cube in the prepared rocks glass.

Garnish

Express the orange twist over the drink by holding it peel-side down about 3–4 inches above the surface and giving it a sharp fold to release oils; rub the peel around the rim, then drop it into the glass. Add a Luxardo or brandied cherry on a pick and rest it on top of the ice.

Serve

Present the drink immediately. Sip slowly to enjoy the rye’s spice, the rounding influence of the sweet vermouth and aged rum, and the maraschino’s fruit notes. Optionally, stir once more briefly in the glass before finishing if the ice has barely moved.

Tools & Notes

If you don't have aged rum to mimic the rum-finished character, substitute with 0.25 oz of a rum-barrel finished whiskey or omit and increase sweet vermouth to 1 oz for balance. The small amount of simple syrup is optional — include it if your rye is especially sharp or the vermouth is dry. Adjust bitters to taste.

This cocktail is built to show the rye-forward profile with complementary sweetness and a subtle rounded finish. Use good-quality ingredients and a large ice cube for slow dilution.