Name: Randy Old-fashioned
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Tawny port; 7.5 ml Maple syrup; 2 dash Absinthe; 2 dash Creole bitters

Ingredients

2 fl oz

Cognac (brandy)

1 fl oz

Cockburn's Tawny Eyes Port

1/4 fl oz

Maple syrup

2 dash

La Fée Parisienne absinthe

2 dash

Peychaud's or other Creole-style bitters

How to make

Glassware

Prepare

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Garnish with skewered maraschino cherries.

Health & Nutrition

Nutrition:

One serving of Randy Old-fashioned contains 213 calories

Alcohol content:

1.7 standard drinks
24.22% alc./vol. (48.44° proof)
24 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites

Comments & Discussion

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Chris Brislawn 36w

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.

Mike Premium Member 46w

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

John CARR Premium Member 1y

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.

Thom Carter 1y

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!

Caspian Berggren Premium Member 1y

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!

Colin Cook 2y

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

Kyle 4y

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.

John Hinojos Premium Member 4y

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.

View 8 comments and discussion

Randy Old-fashioned