The Ray Long Cocktail, an elegant, absinthe-tinted brandy Manhattan: Cognac, sweet vermouth, absinthe, and Angostura bitters. If you want to put a spin on the original, this is the way to go.
Whiskey, cognac, curacao, and absinthe—the Morning Glory Cocktail, a brown-spirits brunch delight and "hangover cure."
The Conference Cocktail: rye, bourbon, cognac and Calvados. Add some Demerara syrup and Angostura and Xocolatl bitters, and you have a rich mouthful built on the classic Old-Fashioned model.
Brandy, curacao, lemon, and bitters: the Brandy Crusta is the prototype of the modern sour, and a forerunner of the Sidecar. More historic marker than living cocktail, it's a drink that's important to know if you take your cocktails seriously. And it tastes good. Why did it disappear?
The Japanese Cocktail, with brandy, orgeat and bitters. The forerunner of the modern, "fancy" cocktail.
"Trader Vic" Bergeron's lemonade for grown-ups, the Fog Cutter: rum, brandy, gin, lemon juice, orange juice, and orgeat, all with a sherry float. (I'll have mine without the float, thank you.) But wait, there's more: the Jamaican Fog Cutter!