1 Part D'USSÉ VSOP Cognac
1 Sugar Cube
3 Dashes Angostura Bitters
Top MARTINI & ROSSI ® Asti Sparkling Wine

Add D'USSÉ, sugar cube and bitters into a champagne flute. Top with chilled MARTINI & ROSSI ® Asti Sparkling Wine.

2 Parts D'USSÉ VSOP Cognac
1 Part Orange Liqueur
1/2 Part Fresh Lemon Juice

Add all ingredients into a shaker with ice. Shake and strain into a sugar-rimmed coupe glass.

2 Parts D'USSÉ VSOP Cognac
3/4 Part MARTINI & ROSSI ® Sweet Vermouth
3 Dashes Angostura Bitters

Add all ingredients into a mixing glass with ice. Stir vigorously with a barspoon until cold. Strain into a chilled martini cocktail glass.

1 1/2 Parts D'USSÉ VSOP Cognac
10 Fresh Blueberries
4 Parts Lemonade

Muddle blueberries in a shaker tin. Add D'USSÉ, lemonade and ice. Shake and strain into an ice filled highbll glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part BACARDÍ ® Superior Rum
1 Part Orange Curaçao
1/2 Part Fresh Lemon Juice

Add all ingredients into a shaker with ice. Shake until chilled. Strain into a chilled coup glass.

2 Parts D'USSÉ VSOP Cognac
1 Part Monin Coonut Fruit Purée
1 1/2 Part Pineapple Juice
1 Part Orange Juice
1/2 Part Fresh Lime Juice

Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled highball glass.

2 Parts D'USSÉ VSOP Cognac
1/2 Part Luxardo Maraschino Liqueur
1/4 Part Triple Sec
1/2 Part Fresh Lemon Juice
2 Dashes Orange Bitters

Add all ingredients into a shaker with ice. Shake vigorously until cold. Strain into a sugar-rimmed champagne flute.

1 1/2 Parts D'USSÉ VSOP Cognac
3/4 Part Simple Syrup
1/2 Part Fresh Lemon Juice
1/4 Part Fresh Lime Juice
1 Egg White

Add all ingredients into a shaker with ice. Shake vigoriously until cold. Strain into a chilled coupe glass.

2 Parts D'USSÉ VSOP Cognac
3/4 Parts Simple Syrup
1 Part Fresh Lemon Juice
Top Club Soda

Add D'USSÉ, simple syrup and lemon juice into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with club soda.

2 Parts Hibiscus-Infused D'USSÉ VSOP Cognac
1 Part Rose Water
1/2 Part Vanilla Bean Syrup
2 Dashes Cinnamon Bitters
Top MARTINI & ROSSI Prosecco

Add D'USSÉ, rose water, vanilla syrup and bitters into a shaker with ice. Shake well and strain into a champagne flute. Top with chilled MARTINI & ROSSI ® Prosecco.

1 1/2 Parts D'USSÉ VSOP Cognac
1/2 Part Simple Syrup
3/4 Part Fresh Lemon Juice
1 Egg White
1/2 Part Malbec

Add egg white into a shaker and dry shake for 20 seconds. Add D'USSÉ, lemon juice and simple syrup. Shake and strain into an ice-filled rocks glass. Carefully pour Malbec over the back of a bar spoon for added layering.

1 Part D'USSÉ VSOP Cognac
3 Parts Maison Marcel Rosé (or other French off-dry Rosé)
1/2 Part Simple Syrup
2 Fresh Strawberries
2 Cubes Fresh Watermelon
1 Cup Ice

Ass all ingredients into a blender, Blend until frothy. If needed, add water for a smoother texture. Pour into a stemless wine glass.

2 Parts D'USSÉ VSOP Cognac
4 Parts Hot Black Tea
1 Part Honey Syrup

Steep tea in a glass mug. Add D'USSÉ and honey syrup, then stir.

1 1/2 Parts D'USSÉ VSOP Cognac
1/2 Part BÉNÉDICTINE Liqueur
1/2 Part Raspberry Syrup
1/2 Part Fresh Lemon Juice
3 Dashes Peychaud's Bitters

Add all ingredients into a shaker with ice. Shake vigorously and strain into a chilled coupe glass.

2 Parts D'USSÉ VSOP Cognac
1 1/2 Parts Café Bustelo Espresso (Chilled)
3/4 Part Simple Syrup
1/2 Part Half & Half
1/2 Part Coconut Milk

Add D'USSÉ, espresso, simple syrup, half & half and coconut milk into a shaker with ice. Shake and strain into a chilled martini cocktail glass.

1 Part D'USSÉ VSOP Cognac
1 Part BACARDÍ Light Rum
1 Part Fresh Lime Juice
1 Part Fresh Orange Juice
1 1/2 Parts Passion Fruit Juice
1/2 Part Grenadine

Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled hurricane glass.

2 Parts D'USSÉ VSOP Cognac
1 Part Cream of Coconut
1/2 Part Pineapple Juice
1/2 Orange Juice

Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled tiki or stemless wine glass.

2 Parts D'USSÉ VSOP Cognac
1 1/2 Parts Crème de Cacao
1/2 Part Simple Syrup
3 Raspberries
3 Dashes Chocolate Mole Bitters

Muddle raspberres and simple syrup in a shaker. Add D'USSÉ, crème de cacao, bitters and ice. Shake vigorously and double-strain into a chilled Nick & Nora glass.

2 Parts D'USSÉ VSOP Cognac
1/2 Part Simple Syrup
1/2 Part Fresh Lemon Juice
5 Mint Leaves

In a shaker, lightly muddle mint leaves and add all ingredients with ice. Shake vigorously until cold. Strain into a crushed-ice-filled rocks glass.

1 Part D'USSÉ VSOP Cognac
1 Part BACARDÍ Cuatro Rum
1 Part Fresh Lime Juice
1 Part Pineapple Juice
1/2 Passion Fruit Purée

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.

1 1/2 Parts D'USSÉ VSOP Cognac
3 Parts Fresh Watermelon Juice
1/2 Lime
3/4 Part Simple Syrup
3 Basil Leaves

Muddle basil and simple syrup in a shaker. Add all other ingredients into shaker with ice. Shake and strain into an ice-filled highball glass.

2 Parts D'USSÉ VSOP Cognac
1 TBSP Apricot Jam
1/2 Part Fresh Lemon Juice
1/2 Part Pineapple Shrub
1 Thyme Sprig
Top Sparkling Soda

Muddle thyme, lemon juice and pineapple in a shaker. Add apricot jam, D'USSÉ and ice. Shake well and strain into a crushed-ice-filled rocks glass. Top with sparkling soda.

2 Parts D'USSÉ XO Cognac
1 1/2 Parts Gran Marnier Cent Cinquantenaire
3/4 Part Fresh Lemon Juice

Add all ingredients into a shaker with ice. Shake and strain into a chilled coupe glass.

1 1/2 Parts D'USSÉ VSOP Cognac
2 Parts Calpico Peach
1 Part Lemongrass Syrup
1 Part Fresh Lemon Juice
3 Dashes Peychaud's Bitters

Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled highball glass.

2 Parts D'USSÉ VSOP Cognac
3 Parts Cloudy Apple Cider
1 Part Pomegranate Juice
1/2 Part Cinnamon Simple Syrup

Add all ingredients into a shaker with ice. Shake until cold. Strain into an ice-filled rocks glass.

2 Parts D'USSÉ XO Cognac
1 Part Orange Curaçao
1/2 Part Orgeat
3/4 Part Fresh Lime Juice
1/4 Part Simple Syrup

Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled rocks glass.

1 1/2 Parts D'USSÉ VSOP Cognac
2 Parts Sweet Tea
1 Part Lemonade

Add all ingredients into a shaker with ioce. Shake and pour into a highball glass. Add more ice.

2 Parts D'USSÉ VSOP Cognac
2 Parts Coconut Water
1/2 Part Lime Juice
1/2 Part Agave Nectar
1 Lime Wedge

Add D'USSÉ, coconut water, lime juice and agave into shaker with ice. Squeeze lime wedge into shaker. Shake and pour into a highball glass.

2 Parts D'USSÉ VSOP Cognac
1/2 Part Cranberry Juice
1 1/2 Parts Pineapple Juice

Build all ingrediets in a highball glass with ice.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part Amaretto Liqueur
3 Parts Fresh Pineapple Juice

Add all ingredients into a shaker with ice. Shake and strain into a ice-filled rocks glass

2 Parts D'USSÉ VSOP Cognac
1 Part Monin Ginger Syrup
1 Part Fresh Lime Juice
10 Mint Leaves
Top Club Soda

In a shaker, lightly muddle mint leaves and add D'USSÉ, ginger syrup and lime juice with ice. Shake and pour into a highball glass. Top with club soda.

2 Parts D'USSÉ VSOP Cognac
3/4 Part Simple Syrup
3 Dashes Angostura Bitters

Add all ingredients into a mixing glass with ice. Stir until cold. Strain into a rocks glass with a large-format ice cube. Twist orange peel over the cocktail to release the oils.

2 Parts D'USSÉ VSOP Cognc
1 Part Crème de Pêche
2 Parts Sweet Tea
1 Lemon Wedge

Add D'USSÉ, crème de pêche and sweet tea into a shaker with ice. Squeeze in lemon wedge. Shake and pour into a highball glass.

2 Parts D'USSÉ VSOP Cognac
2 Parts Fresh Pineapple Juice
1 Part Coco López Cream of Coconut
1/2 Part Simple Syrup

Add all ingredients into a shaker with ice. Shake vigorously and strain into a crushed-ice-filled tiki or highball glass.

1 1/2 Parts D'USSÉ VSOP Cognac
3/4 Part ST-GERMAIN Elderflower Liqueur
Top MARTINI & ROSSI Prosecco

Add D'USSÉ and ST-GERMAIN Elderflower Liqueur into a shaker with ice. Shake and strain into a champagne flute. Top with cilled MARTINI & ROSSI Prosecco.

1 1/2 Parts D'USSÉ VSOP Cognac
3/4 Part Simple Syrup
1/2 Part Fresh Lemon Juice
1/4 Part Fresh Lime Juice
1 Egg White

Add egg white into a shaker and dry shake for 20 seconds. Add D'USSÉ, lemon and lime juices and simple syrup. Shake and strain into an ice-filled rocks glass.

2 Parts D'USSÉ VSOP Cognac
1/2 Part Simple Syrup
4 Dashes Peychaud's Bitters
1/4 Part Absinthe

Wash a rocks glass with absinthe. Add D'USSÉ, simple syrup and bitters into a mixing glass with ice. Stir until cold and strain into a rocks glass.

2 Parts D'USSÉ VSOP Cognac
3 Parts Guarapo (Fresh-Pressed Sugarcane Juice)
1 Sugar Cube
4 Dashes Caribbean Bitters

Add sugar cube and bitters into a mixing glass and muddle. Add D'USSÉ, guarapo and ice. Stir untol cold. Strain into an ice-filled rocks glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1/2 Part Amaretto Liqueur
3 Parts Chai Tea
1/2 Part Vanilla Syrup
1/2 Part Almond Milk
2 Dashes Cardamom Bitters

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.

2 Parts D'USSÉ VSOP Cognac
2 Parts Coco López Cream of Coconut
1 Part Fresh Pineapple Juice
1/2 Part Angostura Amaro Bitters
Top Club Soda

Add D'USSÉ, Coco López, pineapple juice and bitters into a shaker with ice. Shake and strain into a crushed-ice-filled highball glass. Top with club soda.

1 1/2 Parts D'USSÉ VSOP Cognac
3/4 Part Orange Curaçao
1 Lemon Wedge
1 Lime Wedge
1 Orange Wedge
2 Fresh Strawberries

In a shaker, muddle lemon, lime, orange and strawberries. Then add orange curaçao, ice and D'USSÉ. Shake vigorously and strain into a crushed-ice-filled rocks glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part ST-GERMAIN Elderflower Liqueur
1/2 Part Fresh Lemon Juice
4 Fresh Blackberries
5 Mint Leaves
Splash Club Soda

Muddle ST-GERMAIN, mint and blackberries in a shaker. Add D'USSÉ, lemon juice and ice. Shake vigorously until cold. Add a splash of club sda and strain into an ice-filled highball glass.

2 Parts Banana-Infused D'USSÉ VSOP Cognac
3 Parts Horchata
1 TBSP Grated Ibarra Mexican Chocolate
2 Dashes Aztec Chocolate Bitters
2 Dashes Barrel-Aged Vanilla Bitters

Add all ingredients into a shaker with ice. Shake until cold. Strain into an ice-filled rocks glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part Fresh Strawberry
4 Parts Lemonade

Muddle strawberry in a shaker tin. Add D'USSÉ, lemonade and ice. Shake and strain into a ice-filled highball glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part Crème de Pêche or Peach Schnapps
4 Parts Lemonade

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.

1 1/2 Parts D'USSÉ VSOP Cognac
4 Parts Lemonade

Add D'USSÉ and lemonade into an ice-filled highball glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1/2 Part Monin Coconut Fruit Purée
1/2 Part Coco López Cream of Coconut
4 Parts Lemonade

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.

2 Parts D'USSÉ VSOP Cognac
3/4 Part Sherry
3 Dashes Bittercube Jamaican #2 Bitters

Add all ingredients into a mixing glass with ice. Stir with a bar spoon until cold. Strain into a chilled Nick & Nora glass.

2 Parts D'USSÉ VSOP Cognac
1 Part Crème de Pêche or Peach Schnapps
1 Part Peach Purée
1 Part Fresh Lemon Juice
1/2 Part Simple Syrup
1 Cup Ice

Add all ingredients into a blender. Blend until smooth and frothy. Pour into a sugar-rimmed coupe glass.

2 Parts D'USSÉ VSOP Cognac
1 Part Fresh Lime Juice
1/2 Part Simple Syrup
Top Ginger Beer

Add D'USSÉ, lime juice and imple syrup ino a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger beer.

750 ML D'USSÉ VSOP Cognac
20 OZ ST-GERMAIN Elderflower Liqueur
12 OZ Simple Syrup
20 OZ Fresh-Squeezed Lemon Juice
750 ML MARTINI & ROSSI Prosecco

Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with lemon wheels and edible flowers. Recipe makes 4 to 6 servings.

2 Parts D'USSÉ VSOP Cognac
3/4 Parts Simple Syrup
1/2 Part Fresh Lemon Juice
Top MARTINI & ROSSI Prosecco

Add D'USSÉ, simple syrup and lemon juice into a shaker with ice. Shake and strain into a champagne flute. Top with chilled MARTINI & ROSSI Prosecco.

2 Parts D'USSÉ XO Cognac
1 Lychee
1 Fresh Strawberry
1/2 Part Simple Syrup
2 Dashes Rhubarb Bitters
Top Ace of Spades Champagne

Muddle lychee, strawberry and simple syrup in a shaker. Add D'USSÉ, rhubarb bitters and ice. Shake vigorously and strain into a chilled coupe glass. Top with champagne.

750 ML D'USSÉ VSOP Cognac
12 OZ BACARDÍ Supeior Rum
12 OZ Lime Juice
12 OZ Mango Juice
12 OZ Pineapple Juice
12 OZ Orange Juice
12 OZ Grenadine
25 Dashes Angostura Bitters

Add all ingredients into a punchbowl. Add ice. Stir until well mixed. Top with oange wheels and pineapple wedges. Recipe makes 4 to 6 servings.

2 Parts D'USSÉ XO Cognac
3/4 Part Fresh Lemon Juice
3/4 Part Simple Syrup
1/4 TSP Chinese Five-Spice Powder
4 Dashes Peychaud's Bitters

Add all ingredients into a shaker with ice. Shake vigorously and strain into an ice-filled rocks glass.

1 1/2 Parts D'USSÉ VSOP Cognac
1 Part Raspberry Liqueur
4 Fresh Raspberries
4 Parts Lemonade

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled highball glass.

1 ½ Parts D’USSÉ VSOP Cognac
½ Part Heering® Cherry Liqueur
1 Part Almond Milk
¾ Part Lemon Juice
½ part simple syrup

Add D’USSÉ, cherry liqueur, lemon juice, almond milk and simple syrup into a shaker with ice. Shake and double-strain into a Nick & Nora glass.

1 Part D’USSÉ VSOP Cognac
¾ Part Rosemary-infused Apple Syrup*
¾ Part Lime Juice
¾ Part Sauvignon Blanc

Add all ingredients into a rocks glass and fill with crushed ice. Swizzle cocktail with a swizzle stick until chilled.
*Rosemary Apple Syrup: In a saucepan, add 500 mL of freshly pressed Granny Smith apple juice and 5 sprigs of rosemary. Bring it to a simmer. Add 500 mL of white sugar and stir. Let cool.

1 ½ Parts D’USSÉ VSOP Cognac
1 Part Orange Liqueur
¾ Part Lemon Juice
1 Bar Spoon Orange Blossom Water

Add all ingredients into a shaker with ice. Shake vigorously and double-strain into a coupe glass.

1 ½ Parts D’USSÉ VSOP Cognac
1 Part Apple Juice
½ Part POM Wonderful® Pomegranate Juice
½ Part Lime Juice
1 part Fever-Tree® Ginger Beer

Add D’USSÉ, apple, pomegranate and lime juices into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger beer.

750 mL D’USSÉ VSOP Cognac
18 oz Pineapple & Lemongrass Syrup
18 oz Lemon Juice
10 oz Ginger Juice
25 oz soda water

Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with pineapple wedges and sliced chilis. Recipe makes 4 to 6 servings.

1 ½ Parts D’USSÉ VSOP Cognac
1 Part Amaretto Liqueur
½ Part Orange Juice
½ Part Pineapple Juice
½ Part Lime Juice
½ Part Grenadine

Add all ingredients into a shaker with ice. Shake and strain into an ice-filled tiki or highball glass.

1 Part D’USSÉ VSOP Cognac
1 Part Marigold Syrup*
¾ Part Sauvignon Blanc
1 Coffee Bean

Muddle coffee bean in a mixing glass. Add D’USSÉ, marigold syrup and Sauvignon Blanc and fill with ice. Stir and double-strain into a frosted coupe glass.
*Marigold Syrup: Heat 34 oz of water in a saucepan until it reaches a boil. Add 34 oz of white sugar, 1 oz of citric acid and ¼ lb of dehydrated marigold flowers. Let stand for 24 hours. Double-strain into a bottle for storage.

1 Part D’USSÉ VSOP Cognac
¾ Part BACARDÍ® Ocho Rum
¾ Part MARTINI & ROSSI® Rosso Vermouth
½ Part ST~GERMAIN® Elderflower Liqueur
1 Dash Angostura Bitters

Add all ingredients into a mixing glass with ice. Stir cocktail with a bar spoon until chilled. Strain into a chilled Nick & Nora glass.

1 ½ Parts D’USSÉ VSOP Cognac
1/3 Part MARTINI & ROSSI® Bitter Liqueur
¾ Part Lemon Juice
2 Bar Spoons Orange Marmalade
1/3 part egg white

Add all ingredients into a shaker with ice and shake. Strain back into an empty shaker and shake vigorously with no ice to develop
the egg white foam. Double-strain into an ice-filled stemmed rocks glass.

750 mL D’USSÉ VSOP Cognac
25 oz Peach Syrup
18 oz Lemon Juice
25 oz Cold-infused Green Tea
25 oz Champagne

Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with peach slices and mint. Recipe makes 4 to 6 servings.

1 ½ Parts D’USSÉ VSOP Cognac
¾ Part Lemon Juice
¾ Part Monin® Cucumber Syrup
1 Part Ginger Ale
1 Part Coconut Coriander Foam

Add D’USSÉ, lemon juice and cucumber syrup into a shaker with ice. Shake and strain into an ice-filled highball glass. Top with ginger ale.

2 Parts D'USSÉ XO Cognac

Place one large ice cube in a rocksglass. Pour the D'USSÉ XO Cognac over the cube.

12 OZ D'USSÉ VSOP Cognac
750 ML Sauvignon Blanc
12 OZ Crème de Pêche or Peach Schnapps
12 OZ Peach Nectar
1/2 Cup Diced Green Apple
1/2 Cup Diced Peaches
1/2 Cup Sliced Strawberries
Top Lemon-Lime Soda

Add all ingredients except lemon-lime soda into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stempless wine glasses. Top with lemon-lime soda. Recipe makes 4 to 6 servings.

750 ML D'USSÉ VSOP Cognac
24 OZ Raspberry Lemonade
24 OZ Sweet Tea
20 OZ Fresh-Squeezed Lemon Juice

Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with lemon wheels and raspberries. Recipe makes 4 to 6 servings.

750 ML D'USSÉ VSOP Cognac
12 OZ Crème de Pêche or Peach Schnapps
32 OZ High-Quality Lemonade
12 OZ Kern's Peach Nectar
Top Sparkling Water

Add all ingrediets except sparkling water into a punch bowl. Add ice, Stir until well mixed. Top with sparkling water, lemon wheels, peach slices and mint leaves. Recipe makes 4 to 6 servings.

12 OZ D'USSÉ VSOP Cognac
12 OZ Fresh Lime Juice
12 OZ Simple Syrup
750 ML MARTINI & ROSSI Asti
12 Lime Wheels
25 Mint Leaves

Add all ingredients into a sangria pitcher. Slap mint between both hands o release oil, then ass. Add ice. Stir until well mixed. Pour into ice-filled stemlss wine glasses. Recipe makes 4 to 6 servings.

12 OZ D'USSÉ VSOP Cognac
750 ML Cabernet Sauvignon
12 OZ Mango Juice
12 OZ Orange Juice
1/2 Cup Diced Green Apple
1/2 Cup Diced Mango
1/2 Cup Diced Orange
6 Cinnamon Stiks
Top Ginger Ale

Add all ingredients except ginger ale into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stempless wine glasses. Top with ginger ale. Recipe makes 4 to 6 servings.

750 ML D'USSÉ VSOP Cognac
52 OZ Fresh-Brewed Tea
18 OZ Simple Syrup
20 OZ Fresh-Squeezed Lemon Juice
25 Dashes Angostura Bitters

Add all ingredients into a punch bowl withice, Stir until well mixed. Top with lemon wheels. Recipe makes 4-6 servings.

750 ML D'USSÉ VSOP Cognac
32 OZ Cloudy Apple Cider
12 OZ Pomegranate Juice
12 OZ Cinnamon Simple Syrup

Add all ingredients into a punch bowl. Add ice. Stir until well mixed. Top with orange wheels and cinnamon sticks. Recipe maks 4 to 6 sevings.

12 OZ D'USSÉ VSOP Cognac
750 ML Sauvignon Blanc
12 OZ Pomegranate Juice
10 OZ Simple Syrup
12 OZ Blackberry Purée
1/2 Cup Raspberries
1/2 Cup Blackberries
1/2 Cup Blueberries
1/2 Cup Sliced Strawberries
Top Club Soda

Add all ingredients except club soda into a sangria pitcher. Add ice. Stir until mell mixed. Pour into ice-filled stemless wine glasses. Top with soda. Recipe makes 4 to 6 servings.

1 1/2 Parts D'USSÉ VSOP Cognac
4 Parts Lemonsoda

Add D'USSÉ and sparkling lemonsoda into an ice-filled highball glass.

1 ½ Parts D’USSÉ VSOP Cognac
1/3 Part BÉNÉDICTINE® Liqueur
¾ Part MARTINI & ROSSI® Rosso Vermouth
½ Part NOILLY PRAT® Original Dry
2 dashes Angostura Bitters

Add all ingredients into a mixing glass with a large ice cube. Strain into a rocks glass with a large-format ice cube. Stir with a bar spoon for 20 seconds or until cold.