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.

I learned this cocktail early in my career (c. 2008?) as being made with Canadian whisky, which I think often pales. My preferred recipe uses a mix of Canadian and Rittenhouse PA-style rye... with equal parts dry and amaretto... orange bitters (or bartender's choice), plus cherry and orange garnish. The proof (and dryness) of the whiskey makes a huge difference in how this drink plays.

Please also add chitonous insects and arachnids to your crustacean section. My recipe for the Corpse Reviver #2 is topped with toasted cricket bitters, for instance, from a company called Critter Bitters. I also occasionally work with scorpion-infused bitters and mezcal.

Make sure you try it with Vigo amaro, from Philadelphia Distilling. (I prefer mine with a split of Vigo and Bonal gentiane-quina... and a base of Minor Case sherry-cask rye.)