In a Boston shaker, place 3-4 ice cubes.
Add 2 oz Canadian Club whisky to the shaker.
Add 1/2 or 1 ounce of sweet vermouth to the shaker.
Add 1-3 dashes of bitters to the mixture then place the shaker lid on top.
Quickly shake the mixture ( make sure that lid is tightly closed!) until the shaker is extremely cold to the touch on the outside.
Pour through the ice strainer top of the Boston shaker into a glass, traditionally a coupe but we use our small vintage pheasant glassware.
Karlynn prefers a ratio of 2:1, with another 1/2 ounce of sweet Vermouth to dilute the pure rye whisky a bit more.