Add the sherry, bourbon, vermouth and bitters to a cocktail shaker, add large ice and stir thoroughly. Taste for balance, then single-strain into a coupe glass. Garnish with a cherry and serve.
This variation on a classic Manhattan is accentuated with the use of dry Palo Cortado sherry, which has a long nutty finish that pairs particularly well with hard sharp cheeses. The addition of cherry bitters and a cherry along with the bourbon and sweet vermouth plays to every part of the palate.
Recipe courtesy of Geoffrey Zakarian