Roffignac

2 oz Cognac
1 oz raspberry syrup
soda water

Stir Cognac and syrup in a highball glass with ice. Top off with soda.  Swizzle, and serve.

Vieux Carre

3/4 oz brandy
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
1 dash Peychaud's bitters
1 dash Angostura bitters

Old Fashioned glass with rocks; stir; lemon twist.

Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters

Stir; chilled cocktail glass; strain; cherry.

Ramos Gin Fizz

1 egg white
1 1/2 oz heavy cream
1/2 oz fresh lemon juice
1/3 oz fresh lime juice
1/2 oz (2:1) simple syrup

3 drops vanilla extract

Combine and shake like the dickens for at least a minute. Then add:

2 oz Old Tom gin
3-4 drops orange flower water 

Shake like the dickens for another minute; strain into a tall glass; top with soda water; and add a straw.

Brandy Crusta

2 oz Cognac (Martel VSOP)
1 tsp curaçao (Grand Marnier)
1 tsp Luxardo maraschino liqueur
2 tsp freshly squeezed lemon juice
1/2 tsp simple syrup
2 dashes Angostura bitters

Stir with ice, and strain into a sugar-rimmed wine glass.  Garnish with a whole lemon rind.

For more information, see The Libation Bearers.

Sazerac

2 oz rye whiskey (I use 1 oz Sazerac 6 year rye plus 1 oz Wild Turkey 101 rye)
1 tsp demarara syrup
2 dashes Peychaud's bitters

Combine, stir with ice, and set aside. Coat the inside of a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod), and discard the excess. Strain the rye mixture into the coated glass. Twist a lemon peel over the glass; then moisten the glass's rim with the oil from the outside of the peel.  Discard the peel.

For more information, see The Libation Bearers.

Milk Punch

1 oz Cognac

1 oz amber rum

2 tsp simple syrup

Combine above ingredients with ice in an Old Fashioned glass and fill to the top with milk.  Shake.  Shave nutmeg on top.