Used to love em. I can't stomach alcohol anymore.

I like to replace dry Vermouth and the dash of bitters with Campari.

Way too much vermouth. The standard ratio is 2 parts bourbon/rye to 1 parts vermouth. When folks "adjust to taste" its usually a lower ratio amount of vermouth. I used to like aroud 3 parts bourbon to one part vermouth and two to three dashes of bitters.

I have partaken, and go sparingly with bitters.

Outside of that, I fucking crush a good ol’ fashion.

If you want to know what’s really up, Bourbon + Sweet Tea. Candy in a glass, go all day. Nap the drink off, start again.

Sadly I don’t do that much anymore, hangovers take too long, and I don’t have that kinda time left.

Maybe after the rapture/ bottleneck.

TLDR:

Duckish Manhattan Cocktail (Jumbo)

3oz Rittenhouse Bottled in Bond rye whiskey 1.5 oz French sweet vermouth 2 tsp Stirring's Blood Orange Bitters (see notes) 3 dashes cocktail bitters Cocktail cherry or orange twist garnish

The whole 9 yards:

The Duck has your back! I spent several years perfecting my recipe (actually batched multiple versions, multiple times with multiple taste testers), and share it here. I sacrificed my liver that you might save yours! Some (lots) of discussion is in order - dissertation follows.

Liquor: In my opinion, the best Manhattans are made with rye - it adds a "spiceiness" to the drink that elevates it from an after-work toss back to something you'd want to put in an elegant cocktail glass and savor. Historically this has been the case too. You could go with a high rye bourbon (ie: Wild Turkey) or a true bourbon if you're looking for something smoother, but in my judgement there is no need to look further than Rittenhouse Bottled in Bond 100 proof rye. It's easy on the budget, checks all the boxes and is an excellent base for most rye cocktails. It is The One.

Vermouth: I like the French reds in my Manhattans. Dolin and Noilly Prat are my go-tos. You can experiment with Carpano Antica Formula if you like - an excellent Italian rendition with legs of it's own, but I find it has too much body and sweetness for my taste. The recipe you list uses both white and red vermouth, and is generally referred to as a Perfect Manhattan.

Bitters: Most aromatic or orange versions are acceptable - personal taste here. A cherry bitters might be worth exploring. I've had past discussions here with etc. on the utility of bitters, and I'm now in agreement that in most cases bitters kind of get lost in whiskey cocktails unless you dose heavily with them. They're definitely more expressive in gin and vodka based drinks.

Adjuncts: My secret ingredient is Stirring's Blood Orange Bitters. Note: This is NOT a true bitter, rather it's more like a thin juice with bitter undertones and minimal sweetness. Including it adds base citrus notes that again make the drink something special. There are no substitutes that I'm aware of.

Garnish: A cherry is de rigueur, but ditch the dayglo red shit Maraschino cherries and go all-in. Luxardo and Amerena cherries from the Adriatic coast/Croatia/Italy are the only ones you should stock. If you don't have them, an orange rind twist is a passable substitute.

Shaken vs. Stirred: Convention dictates that only cocktails with fruit juice should be shaken. You could argue the Blood Orange Bitters would qualify, but no. Screw convention - I pour the liquid ingredients into my well worn shaker filled 2/3rds up with decent sized ice cubes, cap it and beat the ever-loving hell out of it. At least 80 but usually 100 full, rapid, shaking repetitions. To quote a polar here it makes my drinks look cloudy - like "bean juice", but it adds lots of tiny ice particles to the drink and aerates it fully so there are more aromas to savor. Strain that bad boy into your fave cocktail glass, garnish and enjoy!

If you aren't using a cocktail glass or coupe for this, ignore all of the above and go with your gut - poured right into a rocks glass.