I was surprised I didn't like this, I guess I prefer my Manhattans sweet!

I *really* liked this one - and am glad I saw the comment about dialing back the vermouth a little bit. I don't have the combier so I used a dash of orange bitters, a dash of absinthe, and a few drops each of cardamom bitters, black lemon bitters, cinnamon tincture.

I think old tom gin would've been too sweet for my pallette, but dry gin worked out great for me.

For a while I've held to a self-imposed rule of never using more than 1/4oz maraschino, but I finally decided to make an exception for this recipe and holy cow. It really works!