Shake and strain into a cocktail glass.

• 1 ½ oz pear brandy
• ¾ oz sloe gin
• ½ oz brandy
• ½ oz egg white
• 1 tsp simple syrup
• 1 dash Angostura bitters

Shake bionically to emulsify the egg white and strain into a cocktail glass.

• 1 oz Dolin sweet vermouth (or Punt e Mes)
• ½ oz Angostura bitters
• ½ oz Regan's orange bitters
• ½ oz Peychaud's bitters
• ½ oz Del Maguey Vida mezcal
• ½ oz simple syrup

Stir and strain into an ice-filled rocks glass. Lemon and orange peel garnishes.

• ¾ oz brandy
• 1 sugar cube
• 3 drops Angostura bitters
• brut Champagne

Drip the bitters onto the sugar cube and place it in a champagne flute. Add the brandy and fill with brut. Orange peel garnish.