The 2-to-1 ratio is basically how I stir up the King of Cocktails for my wife, except I add 20 drops of Orange Angostura to 4 oz. of Red Cedar rye and 2 oz. of Carpano Antica, strained into a cocktail glass with a bar spoon of maraschino liqueur down the side. Luxardo cherry garnish, naturally!
The Luxardo cherries really are ridiculously good. When I make a Manhattan for myself, or am out at a cocktail bar (as opposed to a dive) It's simply Canadian Club, splash of sweet vermouth, stirred with ice, served up and gotta have that Luxardo cherry!
Since I can never make up my mind, I threw in the towel. This is how I drink my Manhattans now: 1 oz top shelf rye, 1 oz top shelf bourbon, 1/2 oz sweet vermouth, 1/2 oz dry vermouth. Couple dashes Angostura and one dash of Regan's Orange for good measure. Topped off with a luscious Luxardo cherry. The best of all worlds.
Actually, I keep looking at this page and nowhere do I see that the above cocktail was called a Perfect Manhattan Cocktail; I just see Manhattan Cocktail. Perhaps I am seeing it after the change was made. True, the addition of dry vermouth makes it perfect but some people like the original recipe which just calls for sweet vermouth. In addition, despite the fact that the recipe calls for rye, I prefer bourbon. I've asked many bartenders their opinion about this and most of the ones I asked agreed wholeheartedly that bourbon should be used. Personal taste. NOW, what brand of cherries does everyone use? That makes a difference too!