Garnish:
Luxardo Maraschino cherries on stick
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 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 red above.
Our comment:
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.
History:
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.
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