Name: Randy Old-fashioned
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Tawny port; 7.5 ml Maple syrup; 2 dash Absinthe; 2 dash Creole bitters

Randy Old-fashioned
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Serve in an Old-fashioned glass

Ingredients:
2 oz	Rémy Martin V.S.O.P. cognac
1 oz	Cockburn's Tawny Eyes Port
¹⁄₄ oz	Maple syrup
2 dash	La Fée Parisienne absinthe
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of skewered Luxardo Maraschino Cherries.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with skewered maraschino cherries.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

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.

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History:

Created December 2014 by yours truly at the Cabinet Room, London, England.
Old-Fashioned cocktail history and recipes

More cocktails by Simon Difford

Nutrition:

One serving of Randy Old-fashioned contains 213 calories

Alcohol content:

1.7 standard drinks
24.2% alc./vol. (24.2° proof)
23.9 grams of pure alcohol

More After dinner/digestif cocktails
More Christmas & Thanksgiving cocktails

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

3rd January at 11:16

Fun and easy to make (apart from trying to get the maple syrup to dissolve) for the 10 lords are leaping day of Christmas. Wonderful depth of flavour and nice touches with the absinthe and Peychaud’s.

Thom Carter

20th December 2024 at 23:35

Yum! Perfect for the first snowy night this winter. Christmas tree & candle lights and a fantastic cocktail. I sub Pernod for the absinthe. A keeper!

Caspian Berggren

17th December 2024 at 21:36

It's a good cocktail but make sure to make it with a good cognac or brandy. The St Remy VSOP I used was lacking to say to say the least. Make sure to treat yourself to a good cocktail this holiday!

Colin Cook

10th January 2024 at 11:03

Well balanced and festive. Will add this one to my repertoire.

Anonymous

7th January 2022 at 04:45

Very well balanced, with just the right amount of sweetness, but the anise note from the absinthe provides enough complexity that one is not tempted to down it in one go as a result of being too easy to drink.

John Hinojos

20th December 2021 at 03:36

Wow. What a wonderful after-dinner drink. Like all of Simon's cocktails, they are perfectly balanced and exactly to our tastes. Was great with a large slice of Christmas Cake made with plenty of rum. Perfect evening.

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