This cocktail hybrid is as tasty as it is bubbly!
Mixer: In a large jar, bottle, or pitcher, stir 2/3 cup rye whiskey, 2/3 cup sweet (red) vermouth, 2/3 cup Campari, and 1/4 cup water. Cover and refrigerate until cold, about 2 hours or up to 2 days. Stir well before using.
Cocktail: Fill a Champagne flute halfway with chilled dry sparkling rosé wine. Top with 1/4 cup of the mixer. Stir gently. Garnish with brandied cherries.
