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Want more whiskey cocktail inspiration? Check out these recipes by The Parlor’s master mixologist, Joe Glashauser and this Traverse Magazine feature.


  • 1 1/2 ounces rye whiskey
  • 1 1/2 ounces Carpano Antica sweet vermouth
  • 1 1/2 ounces Noilly Prat dry vermouth
  • 4 dashes of Regan’s orange bitters
  • Maraschino cherry (optional)


Add ingredients to a mixing glass filled with ice and stir until chilled. Strain into a chilled coupe and garnish with a maraschino cherry.