Welcome back to the channel covering all things cocktails and spirits related.

As always, I'm Tommy Paul, and as always, we're at 67 Orange Street.

It's a legendary Harlem speakeasy with more than 10 years in the game, and today we're going to be making five cognac cocktails.

First thing I'm going to do is rim a martini glass with sugar.

Set that to the side, you don't need that for now.

It's a shaken drink, so we will start out with our tin.

First thing you're going to need, three quarters of an ounce of fresh squeezed lemon juice into my tin, matched three quarters of an ounce of Cointreau, and I'm going to use 1.5 ounces of cognac.

Today I'm using Carvoisier.

That's it.

Give that a shake.

Next, we'll just go ahead and fine strain that into our chilled martini glass with a sugar rim.

And, lastly, just garnish with a big twist of orange.

That is a side cut.

Alright, next up we have a cocktail called the Metropolitan, which is widely regarded as sort of the brandy variation of a Manhattan.

It's a stirred drink, so the first thing I'm going to do is start out with my mixing glass.

Start out quarter ounce of simple syrup, two dashes of Angostura bitters, one full ounce of sweet vermouth, and then a full two ounce lick of cognac.

I'm using Carvoisier today.

That's it.

We'll ice our glass and give that a stir.

Once that's properly diluted, we'll just go ahead and strain into our chilled martini glass.

And, lastly, we'll just go ahead and garnish this by dropping a whole brandy cherry right into our glass.

And that is the Metropolitan.

Alright, next up we have one of my personal favorites called Between the Sheets.

It's a brandy and light rum mix.

It's also a shaken drink, so the first thing we'll do is start out with our tin.

Pour one full ounce of Cointreau.

Match that with one ounce of light rum.

I'm using Havana Club today.

And then all equal parts, one ounce of cognac, and I'm using Carvoisier.

And we'll just do half ounce of fresh squeezed lemon juice.

And that's it.

Ice our tin and give that a shake.

Once that's all shaken up, I'll just double strain that to my chilled coupe glass.

And, lastly, we'll just garnish this with a spritz of lemon.

And that is the Between the Sheets.

Alright, next up we have a Vieux Carre.

Alright, it's going to be a split rye and cognac blend for the base.

It's another stirred drink, so the first thing I'm going to do is start out with my mixing glass.

And we're just going to start out with one bar spoon of Benedictine.

French herbal liqueur.

Split two different kinds of bitters.

Three dashes of Petrod's bitters and two dashes of Angostura.

Next up, three equal parts. 0.75 ounces of sweet vermouth. 0.75 ounces of rye whiskey.

I'm using Rittenhouse Bonded Rye today.

And then 0.75 ounces of cognac.

I'm using Carvoisier today.

And that's it.

We'll give that a stir.

Once that's chilled to dilution, I'll strain that into my etched rocks glass.

I'm going to drop a big cube of ice in here.

And then last up, brandied cherry right on top.

And that is a Vieux Carre.

Alright, next up we have a Sazerac, a cocktail that one could argue is the king of brandy cocktails.

It's another stirred drink, so we will take our mixing glass.

First thing I'm going to do, take a cube of brown sugar, drop it right into the glass.

Three to four dashes of Petrod's bitters right onto the sugar cube.

Soak it.

And we'll give that a muddle.

Once that's all muddled up, split base of rye and cognac.

I'm using 1.5 ounces of Rittenhouse today.

Match that with 1.5 ounces of cognac.

I'm using Carvoisier.

Next we will just give it a stir.

I serve this cocktail neat.

Right before I strain into my glass, I'm just going to give it a spray of absinthe.

Once that's all chilled to dilution, we will just strain.

Last up, a garnish with a twist of lemon.

And that is the Sazerac.

There you have it guys.

Five of our favorite classic cognac cocktails.

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You can watch the five classic vodka cocktails video right here.

And the five classic rum cocktails video right here.

Cheers.