Originally Posted by
LM225
Peychaud's for Sazeracs, Angostura for Manhattans
Here's a good breakdown.
For vermouth, I typically just go with Martini for sweet, and Dolin for dry.
Dolin and Noilly Prat are both nice for sweet or dry. Martini is gross and swill, says I.
You might also try Lillet Blanc as an alternative to standard sweet vermouth.