Name: Randy Old-fashioned
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Cognac; 30 ml Tawny port (10 year old); 7.5 ml Maple syrup; 2 Absinthe verte; 2 Peychaud's / Creole bitters

Serve in an

Old-fashioned glass

Garnish:

Luxardo Maraschino cherries on stick

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

2 fl oz	Cognac
1 fl oz	Tawny port (10 year old)
1/4 fl oz	Maple syrup
2 dash	La Fée Parisienne absinthe
2 dash	Peychaud's or other Creole-style bitters
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Martell VS Single Distillery, 70cl

£ 28.45 £ 2.47 per cocktail, makes 11.5 Martell VS Single Distillery, 70cl

£ 28.00 £ 2.43 per cocktail, makes 11.5 Peychaud's Aromatic Bitters, 8cl

£ 8.45 £ 0.42 per cocktail, makes 20

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Review:

Port and brandy (rhymes 'Randy') are traditionally consumed at Christmas and used to be a popular British pub combo. I've used maple syrup in place of brown sugar syrup to lightly sweeten this festive after-dinner combo. The Sazerac was the inspiration for the choice of bitters and use of absinthe.