Bartender: Jacob Smith
Recipe: In an iced cocktail shaker mix 2.5 oz bourbon or whiskey, 5 oz sweet vermouth, .5 oz orange juice,.5 oz pineapple juice, splash of cranberry, and a dash of Angostura bitters. Shake and pour over ice into a tall (Collins) glass. Garnish with lemon twist and maraschino cherry. Enjoy!