Better than expected - I find a lot of whisky plus liqueur drinks end up being rather confectionary-like, but not so in this case. The bitters definitely help in that regard. I feel like Dubonnet has more natural affinity for bourbon rather than rye, so interested to see if mein host comes up with something interesting re Sasha Petraske’s version!

I suggest a new entry for Sasha's version, e.g. "Home on the Range (Sasha Petraske version)". I think his version is prominent enough to deserve its own entry. A new entry will make it easier to find.

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.

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.

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

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.