1 oz of dubonnet rouge vermouth (or dry vermouth)
1/2 oz of Gin
1 dash of pastis liqueur (or caramel liqueur)
2 dash of curacao orange liqueur (or orange liqueur)
2 dash of Angostura bitters
Stir the Dubonnet wine, gin, Angostura bitters and curacao into a mixing glass half-filled with cracked ice. Strain into a cocktail glass. Top with a dash of Pastis, garnish with a maraschino cherry, and serve.