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Randy Sangaree
Named after the London rhyming slang for port and brandy, its base ingredients. The love interest comes courtesy of orange and vanilla
John CARR
11th February at 13:50
This was much better than I expected! The grand Manier and port play really nicely off each other. A fun and very tasty follow up to the classic brandy Sangaree which I just enjoyed. My cupboard yielded forth homemade vanilla sugar approx half a spoon, and pure vanilla extract several drops; dissolved both in the cognac then added to the mixing glass. Hovers somewhere between Jaffa, Christmas desserts and jujube lollies, tho there’s enough booze to keep it fresh and dry. I’m giving 4.5 stars.
30th January at 00:52
Really very nice - fruit from the cognac leads, with vanilla coming in quickly - taste morphs into something close to light butterscotch - very good, fairly light mouthfeel and just a bit on the boozy side.
9th March 2025 at 21:11
This was really nice with Camus VSOP Cognac, Grand Marnier, & Kirkland Signature Tawny Porto 10 Year. A little sweet and rich, but deliciously decadent.
11th February at 14:04
Camus world be a great choice here. Great suggestion!
23rd March 2020 at 23:42
The orange comes in too heavy here and gives a cloying sweetness (though I used Cointreau instead of Grand Marnier), but the vanilla is a nice touch. Solid cocktail.
24th March 2020 at 09:32
Been 17 years since I last made this but just knocked one up to give it a try. A 10-year-old tawny port rather than ruby port is key to the balance. Agreed, tripe sec doesn’t suit the recipe – better with Grand Marnier or a 35%+ abv dry orange curacao. It’s best as a night-cap rather than 9:30am as I now sip.