Really interesting.
It's maybe too unbalanced to be a favourite( "Dry" in the title) but an enjoyable diversion.
It starts out like a regular Manhattan, and then the massive dryness comes in, like a Sirocco.
The vermouth pushes the bourbon tastements forward. Smashing.
(101, Noilly Pratt, Angostura)

I don't like aromatic bitters because they literally make the drink bitter. I’d rather use 2 dashes of orange bitters and 4 drops of Abbott’s Bitters and lemon peel for garnish. I should call it a Bourbon Martini.

Only had enough Bourbon for half the cocktail. Used a mixture of Rye and Bourbon. Used Peychaud Bitters instead. Wonderful.

For you naysayers out there, adjust your vermouth with a bit of Bonal gentiane-quina... and choose Bittered Sling "Kensington" bitters--which has a hint of celery seed. Finished with a lemon twist, this Dry Manhattan sings:

DRY MANHATTAN w/ Rye Whiskey
(Coupe glass, chilled)
~ 0.50 Dry vermouth (Dolin)
~ 0.50 Bonal Gentiane-quina
~ 1-dsh Kensington bitters (Bittered Sling)
~ 2.00 Rye whiskey (James E. Pepper; Rittenhouse + Sagamore)
Stir. Strain in to a chilled coupe.
~ Swath of Lemon, expressed.

If you have a wet palate, this is masochism. Probably the cocktail I regret making the most. This will be a struggle to drink...

We thought this was outstanding as an evening sipper. Like the spirit forwardness of the cocktail as well as being very, very dry. I find Manhattans a little sweet, but this was perfect for me. Not for the shy or casual drinker.

Like it! I’ve found traditional Manhattans too sweet for my taste. Changed ratios to Bourbon 1.5, dry vermouth 1.0 and 2 dashes angostura.

And dry it certainly is (far more so than I expected). The chemistry is intriguing.