Another from Stanley Clisby Arthur's "Famous New Orleans Drinks and how to mix 'em". This is a Manhattan variation that I thought might be too sweet but is actually quite balanced. He stresses the use of rye over bourbon here.
Says Arthur of the variation "Naturally the formula has been improved upon in New Orleans; you'll note we always improve upon things to eat and drink in this New Orleans."
I won't argue there...
1.5 oz. rye
1.5 oz. sweet vermouth
1 sugar cube
Dash Angostura bitters
Dash Peychaud's bitters
Dissolve the sugar in bitters and a bar spoon of water. Add remaining ingredients, stir, strain, lemon peel. Drop in a brandied cherry if you have it.