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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Glass:

Serve in an Old-fashioned glass

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	Bob's Vanilla bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

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. (46.61° 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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John CARR

11th February at 13:50

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

30th January at 00:52

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 McCarthy

9th March 2025 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.

John CARR

11th February at 14:04

Camus world be a great choice here. Great suggestion!

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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