Recipe by Maggie Hoffman
- 2/3 cup rye whiskey
- 2/3 cup sweet (red) vermouth
- 2/3 cup Campari
- 1/4 cup water
- 2 bottles (750 milliliters each) dry sparkling rosé wine
- Brandied cherries
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.