Name: Home On The Range
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 45 ml Red quinquina e.g. Dubonnet, Byrrh; 5 ml Triple sec; 1 dash Aromatic bitters

Simon Sedgley Premium Member 24w

This is lovely but we prefer Sasha Petraske's version. Call us old fashioned but we do love an old fashioned Old Fashioned. And it seems a bit of a liberty to include this recipe on the 'cocktails by Sasha Petraske' page.

Letti Penguin Premium Member 46w

I couldn’t decide between this and the bourbon based Dandy cocktail, so went with half rye half bourbon. Very nice. Might try the similar De la Louisiana no. 3 for m6 next Dubonnet exploration.

Dr Drink 50w

It’s not bad but if I was going to drink something like this I’d rather have a Midnight in Paris which is equal parts bourbon, dubonnet and grand marnier.

Morten Carlsbaek Premium Member 1y

Excellent if a bit enhanced. Firstly, I tried according to the specs (I used 20 ml Danish Stauning Rye whisky and 25 ml Nikka Whisky from the barrel, and 1 drop of Bob's orange & mandarin bitter, since I had no oranges) and found it a bit bland.

Then I added another 5 ml Cointreau and 1 more dash Angostura. Now it is really to my liking, kind of complex Old Fashioned.

John CARR Premium Member 1y

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!

Mike Premium Member 1y

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.

Simon Difford Verified User Premium Member 1y

I'll be sure to implement your suggestion. Thanks.

Matt Premium Member 1y

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 1y

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.

1 ¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 ¹⁄₂ fl oz	Dubonnet, Byrrh etc. rouge light quinquina
¹⁄₆ fl oz	Cointreau L'Unique triple sec liqueur
1 dash	Angostura Aromatic Bitters

Home On The Range

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