Stir the first four ingredients and strain into a martini glass. Top with brut. Flamed orange peel garnish.

Origin: Dale DeGroff

• 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 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.

• 1 ½ oz brandy
• ½ oz Bénédictine
• ½ oz Cointreau
• ¾ oz lemon juice

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