Name: Home On The Range
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 45 ml Rouge aromatised wine; 5 ml Triple sec; 1 dash Aromatic bitters

Home On The Range
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 ¹⁄₂ oz	Dubonnet/French rouge aromatised wine
¹⁄₆ oz	Cointreau triple sec liqueur
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Garnish: Lemon & orange zest twists

How to make:

STIR all ingredients with ice and strain into ice-filled glass (or straight-up in a coupe).

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Boozy and complex with delicate fruit, spice and bitterness. A very agreeable late-night tipple.

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History:

Adapted from a recipe (served straight-up) in the 1941 book Crosby Gaige's Cocktail Guide and Ladies' Companion.

Home on the Range
½ part Rye Whiskey
1/2part Dubonnet
3 dashes Cointreau
Dash of Angostura Bitters
1 piece Lemn peel
1 piece Orange peel
Shake with cracked ice and strain into cocktail glass.
Crosby Gaige, Cocktail Guide and Ladies' Companion, 1941

This cocktail was a favourite of the late Sasha Petraske who served it over a chunk of block ice in a rocks glass based on bourbon rather than straight rye and with sweet vermouth in place of Dubonnet: 60ml bourbon, 7.5ml triple sec, 7.5ml sweet vermouth and 3 dashes Angostura bitters.

More cocktails by Sasha Petraske

Nutrition:

One serving of Home On The Range contains 147 calories

Alcohol content:

1.8 standard drinks
25.89% alc./vol. (25.89° proof)
24.7 grams of pure alcohol

More Classic/vintage cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

22nd November 2024 at 04:11

Made following the recipe, albeit with U.S. Dubonnet. An excellent cocktail that takes the component and creates something novel and delicious. Fruit of the Dubonnet and spice of the rye are critical and obvious, and I believe the Cointreau and Ango also add breadth of flavor. Somehow becomes a bit nutty, and a bit savory, and not as boozy hot as many rye-based drinks.

Amy Louisiana

22nd November 2024 at 02:44

Today I added a sixth of an ounce China China and used Combier orange since I didn't have any Cointreau. Some day I'll try it exactly as written, but this is great.

Amy Louisiana

2nd April 2024 at 23:37

I squeezed the juice of a small mandarine orange into this. Tasted great and added some Vitamin C.

John Hinojos

18th November 2023 at 01:23

Delightful. You can taste the rye and hints of spice. Used red Italian sweet vermouth which gave just the right amount of sweetness without overpowering the cocktail.

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