Shake furiously to emulsify the egg and strain into a cocktail glass. Dust with freshly grated nutmeg and orange zest.

• ¼ oz grenadine
• ¼ oz brown crème de cacao
• ¼ oz maraschino
• ¼ oz curaçao
• ¼ oz green crème de menthe
• ¼ oz parfait amour
• ½ oz Cognac

Layer in a pousse café glass in the order listed, starting with the grenadine. To layer, very slowly and carefully pour the ingredients over the back of a teaspoon that's pressed against the inside of the glass and angled downward, so that the ingredients run down the side of the glass. Then, shoot the drink unceremoniously.

• 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.

• 1 ½ oz Cognac
• ¼ oz maraschino
• 4 1-inch square cubes of pineapple
• 2 strawberries
• ¼ oz simple syrup
• 3 dashes Angostura bitters
• brut Champagne

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.