Name: Randy Sangaree
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Grand Marnier; 45 ml Tawny port; 5 ml Vanilla sugar syrup; 3 drop Vanilla bitters

Ingredients

1 1/2 fl oz

Cognac (brandy)

1/2 fl oz

Grand Marnier or other cognac orange liqueur

1 1/2 fl oz

Cockburn's Tawny Eyes Port

1/6 fl oz

Monin Vanilla Syrup

3 drop

Vanilla bitters

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Randy Sangaree contains 228 calories

Alcohol content:

1.8 standard drinks
23.3% alc./vol. (46.6° proof)
25.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites

Comments & Discussion

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John CARR Premium Member 28w

This was much better than I expected! The grand Manier and port play really nicely off each other. A fun and very tasty follow up to the classic brandy Sangaree which I just enjoyed. My cupboard yielded forth homemade vanilla sugar approx half a spoon, and pure vanilla extract several drops; dissolved both in the cognac then added to the mixing glass. Hovers somewhere between Jaffa, Christmas desserts and jujube lollies, tho there’s enough booze to keep it fresh and dry. I’m giving 4.5 stars.

Matt Premium Member 30w

Really very nice - fruit from the cognac leads, with vanilla coming in quickly - taste morphs into something close to light butterscotch - very good, fairly light mouthfeel and just a bit on the boozy side.

Peter M Premium Member 1y

This was really nice with Camus VSOP Cognac, Grand Marnier, & Kirkland Signature Tawny Porto 10 Year. A little sweet and rich, but deliciously decadent.

John CARR Premium Member 28w

Camus world be a great choice here. Great suggestion!

Alex Hochuli 6y

The orange comes in too heavy here and gives a cloying sweetness (though I used Cointreau instead of Grand Marnier), but the vanilla is a nice touch. Solid cocktail.

Simon Difford Verified User Premium Member 6y

Been 17 years since I last made this but just knocked one up to give it a try. A 10-year-old tawny port rather than ruby port is key to the balance. Agreed, tripe sec doesn’t suit the recipe – better with Grand Marnier or a 35%+ abv dry orange curacao. It’s best as a night-cap rather than 9:30am as I now sip.