Home on the Range

Home on the Range by Michael Madrusan

The origins to the toast of the Bison can be found in the pages of Crosby Gaige’s Cocktail Guide and Ladies’ Companion, 1941. It takes the form of a classic Manhattan, with a bourbon base augmented by sweet vermouth, but adds a touch of orange liqueur to brighten and subtly modify the drink. It’s a lovely variation from the era of light touch elegance in cocktails.

a range of ingredients

The modern cocktail renaissance began around the turn of the twenty first century. Some would argue it coincided with the opening of Milk and Honey, a fiercely particular and unapologetically exclusive bar in New York’s Lower East Side which had no signage and served its first drink on New Year’s Eve, 1999. The bar’s proprietor, Sasha Petraske, was a legend in the industry who prefered simple elegance, fresh and pure ingredients, and old world charm in his drinks. His bar, which famously enforced a set of “rules of etiquette”, went on to spawn many more famous establishments and bartenders who were part of the original team. One of those barmen was Michael Madrusan, now an industry veteran with so many classic bars to his resume. He rediscovered the old recipe to this cocktail and modernized it by swapping the original Dubonet rouge for sweet vermouth, and excellent choice. Sasha Petraske, according to Madrusan, loved the drink so much, he kept it on every bar menu he had a hand in ever after Milk and Honey. Here’s to classic artistry, modern interpretation, celebrating our ties to the past, and the creation of new classics. Cheers!

a range of options

Home on the Range by Michael Madrusan

3 dashes Angostura bitters

¼ oz sweet vermouth (Cocchi Vermouth di Torino recommended)

¼ oz Cointreau

2 oz bourbon

Lemon and orange twists for garnish

The drink should be built right in the glass in this order. Add a large ice cube and stir, then garnish.

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