Shake and strain into a cocktail glass. Flamed orange peel garnish.

• 1 oz VSOP Cognac
• 1 oz Bénédictine
• 1 oz Cointreau
• 2 oz brut Champagne

Stir the first three ingredients and strain into a cocktail glass. Top with the brut.

• 1 oz applejack
• 1 oz brandy
• ¼ oz Cointreau
• 1 oz lemon juice
• brut Champagne

Shake the first four ingredients and strain into a champagne flute. Top with brut. Lemon peel garnish.

• 2 oz brandy
• 1 tsp Cointreau
• 1 tsp maraschino
• ½ tsp simple syrup
• ⅓ oz lemon juice
• 2 dashes Peychaud's bitters
• lemon peel

Stir with cracked ice and strain into small wine glass that has been lined with the thin- pared peel of half a lemon and rimmed with sugar.