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.

• 2 oz brandy
• ½ oz maraschino
• ½ oz pineapple juice
• 2 dashes Peychaud's bitters

Shake and strain into a cocktail glass. Garnish with a strawberry and lemon peel.

• 2 oz pear brandy
• ½ oz maraschino
• ½ oz Domaine de Canton
• ½ oz lemon juice
• 1 dash Peychaud's bitters

Shake and strain into a cocktail glass.

• 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.