Inspired by a New York Times article on trying to track down a "Frisco" cocktail, I spent a week playing around with the contents of my cabinet and came to two conclusions. Here's the Times article:

http://www.nytimes.com/2010/10/29/dining/29tipsy.html

Conclusion 1: The Times writer didn't really try very hard, because about half the mixing books I own list a "San Francisco" cocktail that's exactly what he describes as being an obscure cocktail all but lost to memory.

Conclusion 2: None of the "San Francisco" recipes in my books are very good, whereas the couple of variations of what the Times writer calls a "Frisco" are close to excellent. Using various bourbons instead of ryes, I found that this recipe is almost always a winner:

1-1/2 oz bourbon
1/2 oz Benedictine
1/2 oz fresh lemon juice

Shake with ice and strain into cocktail glass. Garnish with lemon twist.

Made with Bulleit, it's my new favorite drink, and I preferred it to a Manhattan with almost every bourbon I tried. It even turns out a serviceable cocktail with Jack Daniel's, which not every bourbon cocktail recipe does.