I don't have a problem with sugar at all... My go-to sweetener is a 2:1 simple syrup made with raw sugar which also adds a wonderful flavor profile to drinks. I just suggested the grenadine 'cause I remembered reading about the Blinker over at Cocktail Chronicles, and figured a pomegranate or berry syrup would add some interesting flavor. But yeah, brown or raw sugar can really shine in cocktails.

Though most people just use grenadine as a sweetener and coloring agent these days (because that's what most "grenadine" basically is, just HFCS and food coloring), it's actually supposed to be a pomegranate syrup. And people like Paul over at The Cocktail Chronicles get pretty fanatical about it, too. :) (As in, make-your-own fanatical).

Still no Manhattan, huh? Shame on you. :) Ah, well... if we ever make it to a meetup at the same time, I'll make you one.