Originally Posted by aravenel
I am indeed referring to their maraschino, sorry.
Dash or two of orange bitters is nice too.
Take care that your red vermouth isn't too sweet--youre already getting sweetness from the maraschino, so you have to be careful not to make it too sweet.
Hmm, I currently have slightly-occidized (too many open bottles, too few drinking
) Carpano Antica, Cinzano Rosso and "Tempus Fugit" vermouth rosso. Not actually sure which one is most dry. Either way, definitely gonna use Dolin Dry and not a Blanc (I suppose you were referring to a dry vermouth by white vermouth).