I like my manhattan's made at a 5:1 ratio. Generally prefer them made with rye at 100 proof or more (Ritt BiB, WTR101, or one of the Willet offerings when available), but occasionally use a high rye bourbon like OGD. Martini and Rossi sweet vermouth, a good three squirts of angostura, stirred with ice in a shaker and then strained into a chilled cocktail glass. After reading about some of the fancy cherries on here, I may have to pick some up. How long do the cherries usually keep in the fridge?