French Connection

Cocktail Ingredients:
1 1/2 oz. Cognac
3/4 Amaretto

Mix in old fashioned glass with ice.

Fish House Punch

Punch Ingredients:
2 quarts Rum
1 quart Cognac
1/2 cup Peach Brandy
1 quart lemon juice
3/4 pound sugar

Dissolve sugar in small amount of water, then add lemon juice.
Poor mixture over ice.
Add Rum, Cognac, Peach Brandy, in that order.
Let ingredients mix for a couple of hours, stirring occasionally.

Eggnog Supreme

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

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.
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

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.

Cafe Zurich

Cocktail Ingredients:
1 1/2 oz. Anisette
1 1/2 oz. Cognac
1/2 oz. Amaretto
Hot Coffee

1 tsp Honey Espresso Pour liqueurs into coffee cup.
Add coffee.
Stir well.
Float honey on top.
Stir again.
Top with whipped cream.

Cafe a L’range

Cocktail Ingredients:
1/2 oz Cognac
1/2 oz Cointreau
1 oz Grand Marnier
4 oz Hot Coffee

Pour cognac and liqueurs in a coffee mug. Add coffee. Top with whipped cream and orange zest.

Bombey Punch

Punch Ingredients:
Juice from a dozen Lemons
1 750-ml. bottle of Cognac
1 750-ml. bottle of Dry Sherry
1/2 cup Maraschino Liqueur
1/2 cup Curacao
4 750-ml. bottles of Champagne
2 l. Club soda

Mix ingredients in a chilled punch bowl with a block of ice, adding champagne and club soda before serving.