STIR all ingredients with ice and strain into ice-filled glass.
Luxardo Maraschino cherries on stick
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.