It's my go to drink; generally on the rocks. "Perfect" reflects that it uses both sweet and dry vermouth. I'm not overly particular on the brand of primary alcohol, except that it has to be Straight Rye. Normally, I use Sazerac, but when I'm feeling flush, I use a local Rye made by High West Distillery. It's really top notch. I think using both bitters really helps. You probably already have angostura, and everyone should get peychaud's so you can make a Sazerac.

1/2 oz sweet vermouth
1/2 oz dry vermouth
2 oz straight rye whiskey
splash angostura bitters
splash peychaud's bitters

Mix and add good maraschino cherry with stem. Until I start making my own, I mail order mine (