Have you tried this Bonal stuff? I chanced upon a bottle down at our local wine shop a couple days ago, and as I'm liable to do I brought it home knowing almost nothing about it. Turns out, it's right up my alley! It's generally similar to other "Kinas" like Cocchi Americano, with a robust bittersweet flavor. It's also infused with a bunch of mountain herbs, and as a result it's got a complex flavor similar to good vermouth. The closest comparison I can make is to Punt e Mes, but I think it's a bit more subtle.
In any case, Bonal is damned tasty, and it seemed the most natural thing in the world to me to work it into a Manhattan variation. This wound up being a superb idea - more punchy than a Manhattan, more subtle than a Boulevardier, this one nestles perfectly in-between.
1 oz bourbon (Booker's - I kept the amount low since this is fairly high-proof, you might want to bump it up if you're using something closer to 80-90 proof)
3/4 oz Bonal
3/4 oz sweet vermouth (Dolin)
Stir over ice and strain into a cocktail glass. Garnish with a brandied cherry.
I think my next stop is going to be a Red Hook variation...