|2 fl oz||Cognac VSOP|
|1 fl oz||Tawny port (10 year old)|
|1⁄4 fl oz||Maple syrup|
|2 dash||La Fee Parisienne absinthe|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
Created December 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England.
For a more detailed history of the Old-Fashioned cocktail, along with additional recipes, see our page.