In a Mason jar: Fill half the jar with Jack Daniels Whiskey Barrel Smoking chips (Can be found at most major hardware stores)
Pour 5 oz. of bourbon (I recommend Bulleit Rye)
2 oz. Sweet vermouth
8 dashes of bitters (Angostura or Orange Bitters) (my favorite: Blood Orange Bitters)
Seal tight with Mason jar lid and let sit for 3 to 4 weeks giving it a gentle shake every 5 days.
After 3 to 4 weeks, strain out all wood chips using a coffee filter or cheese cloth. Then your cocktail will be ready for consumption. When you bring it on your trip, just bring cherries and pour neat or over ice. This cocktail has long shelf life, but don’t wait too long.