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Randy Old-fashioned
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...
Chris Brislawn
16th December 2025 at 05:51
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.