Park Place of Brooklyn

Named in honor of our former residence. Inspired by Dale DeGroff's Ritz of New York cocktail.

• 1 oz. cognac
• 1/2 oz. Cointreau
• 1/4 oz. lemon juice
• 1 dash Peychaud's bitters

Shake the ingredients with ice and strain into a chilled cocktail glass. Fill the glass with champagne and toast the beautiful borough of Brooklyn.

Sidecar

Another one of the classics.

• 1 1/2 oz. cognac
• 1 oz. Cointreau
• 1/2 oz. lemon juice

Shake and strain into a chilled, sugar-rimmed cocktail glass.

Nicky Finn

A simple variation on the Sidecar.

• 1 oz. cognac
• 1 oz. Cointreau
• 1 oz. lemon juice
• 1 dash Ricard

Shake and strain into a chilled cocktail glass.

Classic Cocktail

Another variation on the Sidecar.

• 1 1/2 oz. cognac
• 1/2 oz. Cointreau
• 1/2 oz. maraschino liqueur
• 1/2 oz. lemon juice

Shake and strain into a chilled, sugar-rimmed cocktail glass.

Black Feather Cocktail

A modern concoction in the classic style.

• 2 oz. cognac
• 1 oz. dry vermouth
• 1/2 oz. Cointreau
• 1 dash Angostura bitters

Stir and strain into a chilled cocktail glass. Garnish with an orange twist.

The Gentleman Bastard #1 (Locke Lamora)

The first of our entries into a cocktail contest based on Scott Lynch's stellar debut novel, The Lies of Locke Lamora. Essentially a variation on the Oriental cocktail

• 1 1/2 oz. cognac
• 3/4 oz. sweet vermouth
• 3/4 oz. Cointreau
• 1/2 oz. lime juice

Shake and strain into a chilled cocktail glass.

The Gentleman Bastard #2 (Jean Tannen)

Our second entry in the aforementioned The Lies of Locke Lamora cocktail contest. Largely a variation on the first one.

• 1 1/2 oz. cognac
• 3/4 oz. Grand Marnier
• 3/4 oz. Benedictine
• 1/2 oz. lime juice
• Grenadine to taste (Start with a couple dashes - this can make drinks too sweet if you're not careful.)

Shake and strain into a chilled cocktail glass.

New Deal

Last week we bought a bottle of Dubonnet Rouge and promptly came home to look up recipes which featured it. The New Deal (also called the "Nude Eel") takes a little getting used to, as it features two base spirits (gin & cognac), but it turns out to be very nice.

• 3/4 oz gin
• 3/4 oz cognac
• 3/4 oz red Dubonnet
• 3/4 oz yellow Chartreuse

Stir with ice and strain into a cocktail glass.

Champs Elysees

For a brief shining moment, I could actually pronounce the name of this drink correctly. And now that moment is gone. The drink remains. Be warned, it is on the bitter side.

• 1 1/2 oz. cognac
• 3/4 oz. Yellow Chartreuse
• 3/4 oz. lemon juice
• 1 dash Angostura bitters

Shake with ice and strain into a chilled cocktail glass.

Embassy Cocktail

This was created at the Embassy Club in Hollywood back in 1930. We made it with dark rum, and that seemed to work fairly well.

• 3/4 oz. cognac
• 3/4oz. rum
• 3/4 oz. Cointreau
• 1/2 oz. lime juice
• 1 dash Angostura bitters

Shake with ice and strain into a chilled cocktail glass. Garnish with a piece of lime.

Washington

A mild but tasty cocktail. Provides protein and vitamin C!

• 1 1/2 oz. cognac
• 1/2 oz. lime juice
• 1/2 tsp. simple syrup
• 1/4 oz. grenadine
• 1/2 egg white

Shake with ice and strain into a chilled cocktail glass.