Every great cocktail has something distinctive about it, something that makes it stand out from the pack, even (especially) if it's a "variation" of something well-known. This one stands out because of its trio of orange, creole, and celery bitters. The "equal-parts" of whiskey to vermouth, however, is a 19th century anachronism that should be corrected for palates that want to use this for something other than liquid dessert. Indeed, "equal-parts" recipes were ubiquitous way back when, and many have been subsequently revised. I'm using 1 oz each of bourbon (Oregon Spirit), rye (Rough Rider), and vermouth (Storico) to get Diffordian Manhattan proportions without being too rye-heavy, followed by Difford's bitters specs, with a few extra drops of celery. And saline. I'm starting to like saline. Slainte!

Another example of how the whole is always greater than the sum of its parts. We use Cocchi Vermouth Amaro...it engages lovingly and assertively with the Rye.

Very nice, as John Carr points out, the bitters make the drink. Here they boost the flavour profile instead of dominating it. I used Bitter Truth Bitters for all three thinking they would complement each other which seemed to be the case.

Stunning. The bitters are really the star of the show here. I went with Bitter Truth ones, having recently acquired their ‘Travellers’ set. Top stuff.

Very dry! I tend to like cocktails on the drier side of things but this was almost overwhelming. The only celery bitter i had available was the atrocious bitter truth interpretation. Might try again with better celery bitters.

Have to say this is the first cocktail I’ve used celery bitters in that I’ve liked. It has really drawn out the finish of the bourbon and rye whiskies. Excellent.

Very nice Manhattan variation. I'm going to use a wheated bourbon the next time to see the difference.

Just tried this with Old Grand-dad, Dad's Hat rye, and Antica Torino, all of which made for a rich base flavor. But the celery bitters - wow! - did they stand out, providing a stellar herbal accent. Wish I hadn't just run out of orange - not that something's missing - would've brightened up the edges here. (31 Jan 2022, 8:40a)

A very Whisky flavoured drink. The bitters compliment the whisky, while the vermouth tames the whisky bite. Did not use the celery bitters, but orange peel worked very nice.

The celery bitters are a nice touch, but I think they work better in Manhattans like the Cooper's Regard (with Cherry Heering); here they're having a fist-fight with the Angostura.

I made up a similar bent Manhattan 5 years ago, almost to the day. It's my '3-2-1 Manahattan.'

3 oz rye
2 oz sweet vermouth
1 oz dry vermouth

3 dashes orange bitter
2 dashes Peychaud’s bitters
1 dash Angostura bitters

¾ oz cherry juice (optional)

I get where this is heading but it's not quite there. Experimentation required.

Can the ingredients be listed, please?