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Contributed by Ryan Puckett
In a pre-iced mixing glass, pour in the bourbon and both vermouths.
Dash in your bitters and, with a stirring spoon, stir all of your ingredients until properly chilled and diluted (on average, 40 to 50 rotations).
Place a Julep strainer over the mixing vessel, and strain the cocktail into a pre-chilled cocktail glass.
Garnish with a speared Luxardo maraschino cherry.
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