French 75 by LUKE Riverwalk for SACC 2016 Wall Calendar


  • 1.5 oz Pierre Ferrand Ambre Cognac
  • .75 oz Pierre Ferrand Orange Curacao
  • 1 oz simple syrup
  • 1 oz fresh lemon juice
  • .5 oz egg white*
  • 2-3 oz sparkling wine/champagne

Place all ingredients except sparkling into a shaker with ice. Shake vigorously and strain into a brandy snifter. Top with sparkling. Garnish with brandied cherry.

For more recipe and to purchase the 2016 San Antonio Cocktail Conference Wall Calendar ($25) benefiting the Houston Street Charities, click here!!

*Consuming raw or under-cooked eggs can result in food borne illness.

Vieux Carre

  • 1oz. Cognac
  • 1oz. Rye Whiskey
  • 1oz. Sweet Vermouth
  • Barspoon Benedictine
  • 3 dashes Peychaud’s bitters
  • 2 dashes Agnostura bitters

Combine ingredients in a mixing glass and stir with ice to chill. Strain into a chilled cocktail glass and garnish with a lemon twist.

Side Car

  • .5oz Cognac or Brandy
  • 1oz Paula’s Texas Orange
  • .75oz Fresh Lemon

Combine all ingredients in shaker with ice and strain into chilled cocktail glass with sugar rim, garnish with orange peel.

Ritz Cocktail

  • .75oz Cognac
  • .5oz Cointreau
  • .5oz Maraschino Liqueur
  • .5oz Fresh squeezed lemon juice
  • Champagne
  • Flamed orange peel garnish

In a mixing glass, shake cognac, Cointreau, Maraschino liqueur, and lemon juice with ice to chill. Strain into a large chilled cocktail glass and fill with champagne. Garnish with the flamed orange peel.

Pousse Cafe

  • .25oz Anisette
  • .25oz Green Creme de Menthe
  • .25oz Cherry Brandy
  • .25oz Fine Cognac

The trick to making Pousse cafes is a steady hand and a decent knowledge of the density of spirits. The heavier denser spirits go first and so on until the lightest are added to the top. Beginning with the anisette, pour each ingredient slowly over the back of a barspoon placed against the inside of the pousse cafe glass. Allow each layer to rest gently on top of the next.

La Rose Pour Marie

  • 1 ½ oz Pierre Ferrand Ambre
  • ¾ oz St Germain Elderflower liqueur
  • ¾ oz fresh lemon juice
  • 1 tsp agave nectar
  • 6 Rosemary leaves

 Shake well with ice and strain into cocktail glass.  Garnish with a rose petal.