In fact, I've found something interesting: Manhattans are good either with a lot of bitters (such as you mention) or relatively little. If you use a lot, the drink becomes something like those compounds of gin, vermouth and Campari, except with whiskey. As always the final balance is the key.
Some of these traditional American drinks are very flavorful and sometimes austere in the extreme. Nothing could be further from the bland vodka drinks so often favored today (or of course from insipid colas and other usual soft drinks).
America had the full range of flavors in the spectrum of its traditional drinks, but they are only being re-discovered recently in many cases.
Solved the lack of Blood Orange Bitters with an on sale purchace of a Stirrings bottle for only $2.99.
I have both the Stirrings and Fee Brothers orange bitters (I'm a stickler for my martini recipe!)
In my experience/experimentation, I've found the Stirrings bitters to be much less potent -- 3 or 4 dashes where 1 would suffice from the Fee Bros (or Peychaud's in a Sazerac, or Angostura in an old-fashioned -- to bring the thread drift back in line...)
The fact that the Stirrings doesn't have any kind of 'dispenser' on the bottle was a tip-off that they probably intended for you to use more. A splash of Stirrings is about equal to a dash of Angostura or Fee Brothers.
Anybody tried fee brothers celery bitters? It is good with gin or in whiskey. Also very good for splashing on chicken when it is on the grill.