1 1/2 oz Tanqueray Malacca (there is no substitute)
1/2 oz barrel-aged kirschwasser
1/2 oz sweet vermouth (Carpano Antica, because it's worth it)
1 dash maraschino liqueur (Luxardo, duh)
1 dash cinnamon syrup
3 dashes Angostura bitters
Stir well and strain into a cocktail glass; garnish with a lemon twist (check out the channel knife; haven't used that in a while!) and sip slowly.
Sorry about the kirschwasser; it's something you'll have to
make age at home yourself, but it's totally worth it. Some brief time in oak really does help to round off the raw edges of the kirsch and mixes very nicely with the vermouth.