Shake and strain into a cocktail glass.

Origin: Andy Minchow

• 2 oz Cognac
• 1 tsp absinthe or Herbsaint
• 4 dashes Peychaud's bitters
• 1 sugar cube

Pack a rocks glass with ice and fill it with water. In another, muddle the sugar cube with the bitters and 1 tsp of water. Add the Cognac and several ice cubes and stir well. Dump the ice water from the first glass and pour in the absinthe. Swirl it around to coat the inside and dump the excess. Strain the chilled drink into the absinthe-coated glass. Twist a lemon peel over the top and rub it around the rim.

• 1 oz Cognac
• ½ oz ruby port
• ½ oz brown crème de cacao
• 1 oz heavy cream
• ¼ oz simple syrup

Shake and strain into a cocktail glass. Dust with a pinch of freshly grated nutmeg.

• 1 ½ oz Cognac
• 1 ½ oz ruby port
• ½ tsp simple syrup
• 1 small egg

Shake frantically to emulsify the egg and strain into a cocktail glass. Garnish with a pinch of freshly grated nutmeg.