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A classic sidecar variation, with the addition of an herbal element.

¾ oz Cognac
¾ oz Benedictine
¾ oz Cointreau
¾ oz Lemon juice

2 oz Cognac
½ oz Dry curacao
¼ oz Maraschino liqueur
¾ oz Lemon juice
2 dash(es) Angostura bitters

Garnish with sugar rim = “crusta.”

From the bar that supposedly created the Moscow Mule

¾ oz Bourbon
½ oz Cognac
¾ oz Benedictine
¼ oz Dry curacao
2 dash(es) Angostura bitters

Serve over single large ice cube, garnish with orange peel

1½ oz Cognac
½ oz Gran Marnier
¼ oz Lemon juice
¼ oz Simple syrup Recipe calls for sugar cane syrup
¼ oz Creme de mure

¾ oz Cognac use Martel Blue Swift
1½ oz Rum use Appleton
¾ oz Creme de banana
½ oz Milk (almond or macadamia)

2¼ oz Cognac
¾ oz Cointreau
¾ oz Lemon juice

2¼ oz Cognac
¾ oz Vermouth (sweet)
½ oz Seltzer or soda water
2 dash(es) Angostura bitters

2¼ oz Bourbon Use Woodford Reserve double oaked
¾ oz Cognac Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin
¾ oz Benedictine
¾ oz Vermouth (sweet) Use Carpano Antica
2 dash(es) Angostura bitters
2 dash(es) Peychauds bitters

Stir with ice then pour over single clear cube into rocks glass.

A Vieux Carre variation that is more bitter and out for revenge.

2¼ oz Bourbon
¾ oz Cognac
¾ oz Amaro use Amaro Massimo or Nonino
¾ oz Aperol
3 dash(es) Rhubarb bitters