I followed the NYT recipe for “The Southern Slope” but substituted rye for bourbon as follows:
2oz rye
3/4oz sweet vermouth
1/2oz apricot liqueur
2 dashes Angostura bitters
1 Luxardo cherry
Stir all ingredients (minus cherry) and then strain over ice and add cherry
Just looked up the recipe, and I see it calls for Punt e Mes as the vermouth. For anyone thinking this might be too sweet as is, might give it a try with Punt e Mes since it is a split between sweet vermouth and bitter amaro. I Like the idea of using rye in place of bourbon if you only have sweet vermouth.