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

Randy Sangaree
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Grand Marnier or other cognac orange liqueur
1 ¹⁄₂ oz	Cockburn's Tawny Eyes Port
¹⁄₆ oz	Monin Vanilla Syrup
3 drop	Bob's Vanilla bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Named after the London rhyming slang for port and brandy, its base ingredients. The love interest comes courtesy of orange and vanilla.

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History:

Created in 2003 by yours truly, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Randy Sangaree contains 228 calories

Alcohol content:

1.8 standard drinks
23.31% alc./vol. (23.31° proof)
25.7 grams of pure alcohol

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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Peter McCarthy

9th March at 21:11

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

Alex Hochuli

23rd March 2020 at 23:42

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

24th March 2020 at 09:32

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.

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