So probably like most occasional Manhattan appreciators, I thought the real variable in the drink was the choice of whiskey, and that Martini & Rossi was the defacto sweet vermouth choice. What did I know?! As it makes up 1/3 of the predominant flavor and body of the Manhattan, the choice of vermouth is nearly as important as the choice of whiskey. There aren't as many vermouth varieties out there as there are whiskeys, admittedly, but there are some fine choices that while possibly difficult to find are definitely worth adding to your cocktail repertoire.
While at possibly my favorite bar in the whole world, The Grey in Savannah Georgia, I asked (again) for their best Manhattan, and what they delivered was the perfect blend of spice and body. It couldn't have just been the whiskey. Something else was going on there. So I asked the bartender what he used for the vermouth, and he produced this bottle of Cocchi, an Italian vermouth from an old family recipe. In fact, many of the finest vermouths come from the Torino area of Italy. My eyes were opened to the now near endless permutations of vermouths and whiskeys and the flavor combinations they impart, not to mention the bitters!
When you ask your bartender to make their best Manhattan, see who uses a more obscure vermouth, like Cocchi, or Dolin, or Antica Torino. You are likely in for a treat!