I am, myself, quite a fan of the Manhattan. But I sympathize with Dr. Curmudgeon's aversion to the sweet Manhattan. This is usually the cause of bourbon, too much sweet vermouth, and an overdose of maraschino cherry syrup.
What's this, you say? Are you recommending rye instead of bourbon?
Not necessarily. I am in favor of bourbon anytime, anywhere, and anyplace. But it is nice to increase the consumption of rye, a much maligned spirit which never recovered from Prohibtion. Do what you can to preserve an important part of local culture, and a linchpin of Hamiltonian democracy.
So you can keep the bourbon, though rye is good if not great. Forget the Canadian blend. What you want to do is mix equal parts dry and sweet vermouth, the total mixture to form no more than an eighth of the beverage. That, shaken with crushed ice and rye (or bourbon) is a drink!