Virginia Nightcap

Cocktail Ingredients:
6 oz. Cognac
1 pint Hard Cider
1 oz. Sugar Cloves

Instructions:
Crush about 2 dozen cloves into a fine powder and combine with sugar in saucepan.
Add the Cognac and Cider.
Heat until just under boiling.
Serve in coffee cups or mugs.

Royal Screw

Cocktail Ingredients:
2 oz. Cognac
2 oz. Orange Juice (chilled)
Champagne

Instructions:
Pour Cognac into champagne flute.
Add orange juice and stir.
Fill with Champagne.

Rockey Green Dragon

Cocktail Ingredients:
1 oz. Gin
1 tbsp. Green Chartreuse
1 tbsp. Cognac

Instructions:
Shake well with cracked ice.
Strain into a cocktail glass.

Mallory

Cocktail Ingredients:
1/2 oz. Cognac
1/2 oz. Apricot Brandy
1/2 oz. Creme do Menthe
2 dashes Absinthe

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

King’s Peg

Cocktail Ingredients:
2 1/2 oz. Cognac
chilled Champagne

Instructions:
Add cognac to a wine glass filled with ice.
Fill with Champagne.

International

Cocktail Ingredients:
1 1/2 oz. Cognac
1 tsp. Vodka
2 tsp. Anisette
2 tsp. Triple Sec

Instructions:
Shake well with crushed ice.
Strain into a cocktail glass.

The Sidecar

Invented in the early 1900′s and was popular until the beginning of World War II, the sidecar has been making a comeback. Sidecars come using a variety of liquors, brandy, gin, vodka and irish whisky, but cognac is the original.

Cocktail Ingredients:
1 1/2 oz. VS or VSOP cognac
3/4 oz. Cointreau
3/4 oz. fresh lemon juice

Instructions:
Shake all ingredients with ice and strain into a chilled cocktail glass with a sugared rim.
Garnish with an orange peel.

Grand Apple

Cocktail Ingredients:
1 oz. Apple Brandy
1/2 oz. Cognac
1/2 oz. Grand Marnier

Instructions:
Mix Ingredients with ice.
Strain into old fashioned glass.

Eggnog Supreme

Cocktail Ingredients:
1 fifth Cognac
8 Eggs
1 pint Heavy Cream
1 quart Milk
1/2 pound Sugar

Instructions:
Beat yolks and whites of eggs separately.
Add sugar to egg whites and beat until stiff.
Combine yolks and whites and mix thoroughly.
Add Cognac.
Beat mixture.
Add cream and milk.
Mix.
Chill well.
Serve with a light sprinkling of nutmeg.

East of Suez

Cocktail Ingredients:
1 qt. Hot Tea
Lemon slices
2 oz. Lime juice
1 cup sugar
1/2 pt. Batavia arak
1/2 pt. curacao
1 pt. Dark Rum
1 pt. Cognac

Instructions:
Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.