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A fusion between a perfect Manhattan and a French (Chambord) Manhattan. I used rye because I was almost out of Bourbon and I thought the rye would do better than Kentucky whiskey.

On the sweet side.

I used some homemade raspberry liqueur that is almost certainly not as sweet as the proposed ingredient, so I added a scant bar spoon of simple syrup after a quick sip. This helped things, but a more expressive bourbon is needed (versus the Buffalo Trace I used).

It would be perfect for my taste just as recommend -but I knew my company would prefer it to be a tad sweeter, so added a tiny splash of sugar.

Not really the recipe by any means, but I made my own sort of blacberry-raspberry/black raspberry/tayberry liqueur by combining a dark creme de cacao, creme de mure and raspberry syrup. A little sweet, but really delicious actually.

This was just ok for me. A bit too sweet for me. Maybe try it without the sweet vermouth next time.

Improved with an expression of lemon oils imo

This is a perfect evening sipper. Bourbon forward with a softening from the vermouth and Chambord. Well balanced and not overly sweet. On my favourites and would definitely have again.

I was out of my Angels Envy Bourbon, so I used Angels Envy Rye and added some Fee Brothers Whiskey Barrel Bitters alongside the Angostura Bitters. Will definitely be making this again, but 100% agree with Peter that it is a after dinner/dessert drink.

In the Manhattan vein but fruitier and less vapory, the Chambord adds such a nice change of pace, and plopping in a few fresh home-made Maraschinos went a long way. Would be a nice after dinner and/or dessert drink.