Name: Free Town
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Light gold rum 1-3yo; 30 ml Tawny port; 15 ml Sugar syrup (2:1); 2 dash Creole bitters

Free Town
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Serve in a Coupe glass

Ingredients:
2 oz	Light gold rum (1-3 year old molasses column)
1 oz	Cockburn's Tawny Eyes Port
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of Luxardo Maraschino Cherry.

How to make:

SHAKE (or STIR) all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with maraschino cherry dopped into cocktail.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Great for sipping after dinner.

View readers' comments

History:

Adapted from a recipe created in 2004 by Alexandra Fiot at Lonsdale in Notting Hill, London, England.

More cocktails by Alexandra Fiot

Alcohol content:

1.6 standard drinks
20.83% alc./vol. (20.83° proof)
22 grams of pure alcohol

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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Gareth Hives

24th July at 12:15

love the look of this drink, will be trying later, and there's that gorgeous glass again that nobody can seem to find or get hold of anymore. Shame.

John Hinojos

25th July 2023 at 03:22

Liking both tawny port and rum, this is an after-dinner cocktail perfect for us. Did shake it as I can get the cocktail much colder. Did leave out the sugar syrup and we felt the port would be sweet enough. This is a great after-dinner cocktail.

Stephan Stoeckl

22nd January 2023 at 23:25

I think upping the Tawny and leaving off the sugar syrup will make that a total winner?

Aristoth Dariotis

5th June 2022 at 06:23

I tried it both ways and prefer it Stirred, FYI.

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