Mobile Bartending and Liquid Catering

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  • 1 1/2 oz Canadian whisky 
  • 1/2 oz Yellow Chartreuse 
  • 1/2 oz Dubonnet Rouge vermouth 
  • 1 tsp dry vermouth 
  • 1 dash bitters

Pour whisky, Chartreuse, Dubonnet, vermouth and bitters into a mixing glass half-filled with ice cubes. Stir well, and strain into a cocktail glass. Garnish with a maraschino cherry, and serve.