Made this with a fairly woody XO and a 20-year-old tawny. Tasted it before adding the absinthe and then after adding just one dash and found that the absinthe was more of a distraction from the interplay between the cognac and port than a real improvement. The maple syrup and Creole bitters are nice touches, though, that add richness and complexity to the drink. I can see why cognac+port is a traditional holiday indulgence. Seems like it would be great with fruitcake or plum pudding, or just sipping by the fire, will have to experiment further.

Simon, you’ve done it again. What a wonderful introduction to the world of port cocktails. Cognac and port are really well matched. Highly recommended.

Pierre Ferrand 1840, Sandeman Tawny Port 10 year, Slapjack bourbon barrel maple syrup, La Clandestine absinthe

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.

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!

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!

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

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.

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.