Shake and strain into a cocktail glass.

Origin: Zig Zag, Seattle

• 1 ½ oz Courvoisier VS Cognac
• ½ oz Calvados
• ½ oz Cointreau
• ¼ oz green Chartreuse
• ½ oz lemon juice
• ¼ oz pineapple juice
• ¼ oz simple syrup

Shake and strain into a cocktail glass half- rimmed with sugar. Twist a lemon peel over the top and drop it in.

• 1 ½ oz Cognac
• ¼ oz maraschino
• 4 1-inch square cubes of pineapple
• 2 strawberries
• ¼ oz simple syrup
• 3 dashes Angostura bitters
• brut Champagne

Muddle the fruit with the maraschino, bitters, and syrup in a cocktail shaker. Add the Cognac and ice, and shake. Double-strain into an ice-filled highball glass and top with brut. Lemon peel garnish.

• ½ oz rye
• ½ oz bourbon
• ½ oz Cognac
• ½ oz Calvados
• ¼ oz simple syrup
• 2 dashes Angostura bitters
• 1 dash Xocolatl Mole bitters

Stir and strain into an ice-filled rocks glass. Lemon peel garnish.