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 Cognac
• ½ oz green Chartreuse
• ¼ oz lemon juice
• ½ tsp simple syrup
• 2 dashes Angostura bitters

Shake and strain into a cocktail glass.

• 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.

• 1 oz Cognac
• ½ oz Cointreau
• ¼ oz maraschino
• ¼ oz lemon juice
• brut Champagne

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