• 1/8 oz. cognac
• 1/8 oz. cherry liqueur
• 1/8 oz. triple sec
• 2 tbs. vanilla icecream
• 4 oz. de dry carbonated wine
• 1 orange peel

Preparacion:

Put the cognac in a coctail glass, then the cherry liqueur, the triple sec and the vanilla icecream. Complete the glass with the carbonated wine and decorate with the peel, serve with a spoon.

• 2 ounces cognac
• 1 ounce white rum
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grenadine

Preparation:

Shake the rum* and other ingredients well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces cognac
• 1 teaspoon Grand Marnier
• 1 teaspoon Maraschino
• 1/2 teaspoon simple syrup
• 2 teaspoons lemon juice
• 2 dashes bitters
• lemon peel

Preparation:

Stir the ingredients well with cracked ice, then strain into chilled small wineglass that has been lined with the thin-pared peel of half a lemon* and had its rim wet with lemon juice and dipped in superfine sugar. Note: Most modern recipes call for too much lemon juice and too much liqueur. Unlike modern cocktails, the point here isn’t to submerge the flavor of the liquor in some greater whole, but to merely accent it and soften some of its edge.

• 1 ounce cognac
• 1 ounce Dubonnet
• 1/2 ounce anisette
• 1 lemon peel
• 1 egg whites

Preparation:

Shake ingredients well with cracked ice, then strain into a chilled cocktail glass and be picked up.

• 1 1/2 ounces cognac
• 1 1/2 ounces French vermouth
• 1 dash orange bitters
• 2 dashes Peychaud’s bitters

Preparation:

Stir the cognac*, vermouth, and bitters well with cracked ice, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

• 2 ounces cognac
• 1/2 ounce orgeat syrup
• 3 dashes Angostura bitters

Preparation:

Stir ingredients well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of lemon peel.

• 2 ounces cognac
• 1 teaspoon orgeat syrup
• 1/2 ounce lemon juice
• 5 large or 8 small raspberries
• 1 egg whites
• 1 teaspoon superfine sugar

Preparation:

Put the lemon juice into a cocktail shaker and stir in the sugar. Add the other ingredients and, before adding ice, shake viciously but briefly to activate foam. Add ice, shake again hard (to smash up the berries), and double strain into a chilled cocktail glass.

• 1 1/2 ounces cognac
• 1 ounce Italian vermouth
• 2 or 3 dashes Angostura bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass and top off with an ounce or so of cold club soda or seltzer.

• 2 teaspoons superfine sugar
• 1 ounce water
• 5 to 6 sprigs mint
• 3 ounces cognac
• 1/2 tablespoon dark rum

Preparation:

In a chilled silver julep cup or highball glass, dissolve the sugar in the cold water. Add 3 mint sprigs and gently crush them against the sides of the glass. Remove them, fill the glass with shaved or finely crushed ice, and pour in the cognac. (Use the good stuff.) Add more ice and stir vigorously, trying not to touch the outside of the glass with your hands, until the glass frosts. Float the rum on top (a Bermudan or Jamaican one will work fine), insert 2 or 3 sprigs of fresh mint, and serve.

Barbotage

Recipes:
• 1/2 ounce cognac
• 1 teaspoon Grand Marnier
• 4 ounces Brut champagne

Preparation:

Pour cognac (or another brandy) and Grand Marnier into a champagne flute, top up with brut champagne or a reasonable facsimile thereof (no need to go overboard in terms of quality, but you don’t want something that you could use in a vapor degreaser, either).