Shake and strain into a cocktail glass.

Origin: Audrey Saunders, Pegu Club, New York

• 2 oz pear brandy
• ½ oz maraschino
• ½ oz Domaine de Canton
• ½ oz lemon juice
• 1 dash Peychaud's bitters

Shake and strain into a cocktail glass.

• 2 oz brandy
• 1 tsp Cointreau
• 1 tsp maraschino
• ½ tsp simple syrup
• ⅓ oz lemon juice
• 2 dashes Peychaud's bitters
• lemon peel

Stir with cracked ice and strain into small wine glass that has been lined with the thin- pared peel of half a lemon and rimmed with sugar.

• 2 oz vodka
• 1 tsp Cointreau
• 1 tsp apricot liqueur
• 1 oz lime juice
• 2 dashes Peychaud's bitters

Shake with cracked ice and strain into a cocktail glass.