I'll make mine with Canadian rye now and then. Bourbon is good for a bit of a sweeter drink if that's of interest. If you can find a barrel aged Manhattan at a bar, I'd recommend them. It really mellows a cocktail out. That goes for any barrel aged cocktail really.
I'm a whiskey guy, so Manhattans are a staple along with Sazeracs. Over the winter, I barrel aged each of those cocktails and they turned out pretty well. I've still got some left, but 2 liters don't go as far as you'd think!
We interrupt this episode of Days of Our Lives to bring you some baseball news: Phil Hughes activated from the DL. Breslow to the 10 day DL for rib soreness. Now back to your regularly scheduled programming.