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Last comment! Tried a third time and used Bourbon in place of rye. For me, this really elevated the drink giving it more body and better mouthfeel.

Made this a second time but garnished with a Maraschino cherry just because. It got me to thinking though, are there rules of thumb as to when and what garnish to use? I thought that in this case, a cherry would complement the Maraschino liqueur. Notwithstanding the "recipe" it worked for me, which I guess is what matters! Oh, I forgot to mention it is an excellent cocktail regardless.

Hum. Sipping on this as I type. I used China-China as I did not have Amer Picon or Amer Luciano. I think I like. More than a Manhattan? Probably not. But it's pretty good.

The rye is very front and center in this drink. I would probably reduce it a bit.

This was spectacular! I was able to secure some Amer Picon and what a great blend of flavors , each distinct but all discernible .

Made this to your spec vs the Claridges recipe (less vermouth, more amer and maraschino). Both great. This and the Brooklyn are my go-to Manhattan alternatives

With the greatest of respect to Phil Ward, isn’t this the original (Jack’s Manual, 1908) Brooklyn recipe! Look it up— what goes around comes around, I guess!