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.

Spooky Spicy Sangria


  • 1 bottle of your favorite French Red wine
  • Ripe Seasonal Fruits
  • 1/2 cup brandy, cognac or grand marnier
  • 2 tbsp Honey or Agave Nectar to desired sweetness
  • 10 oz Ginger beer
  • Cinnamon + Nutmeg to tast

Stir together, chill for about an hour. Enjoy over ice!

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.


  • 2oz. Cognac or Brandy
  • 1oz. White Creme de Menthe

Shake ingredients with ice to chill; strain into an old fashioned glass filled with crushed ice.

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.