Muddle orange and mint with ingredients. Shake with ice. Strain to coupe glass. Garnish Lemon Peel

Make an oleo-saccharum: peel two lemons and two oranges. In a medium bowl, muddle the brown sugar with the peels until the sugar is damp, cover with plastic, rest overnight. In a large enough to hold all the liquid sized container, add the milk then juice the lemons and oranges into the milk. Add the Port and Cognac. Add the tea to the oleo saccharum to dissolve the sugar, then strain that into the rest of the liquids. Stir to combine and to make sure it curdles and let rest in the refrigerator overnight. The next day, strain, then fine strain through a coffee filter into a clean container. This should be crystal clear. Refrigerate. To serve, add the punch base and the sparkling wine to a large punch bowl. Grate nutmeg, float some sort of decorative chunk of ice in the middle.

Stir with ice and strain into chilled cocktail glass; garnish with lemon peel.

Stir, strain, Old Fashioned, rocks, garnish

Shake all ingredients with ice and strain into a frozen coupe glass.

Stir with ice, strain into an old fashioned glass with large ice cube, and garnish with an orange twist.

Shake, strain, coupe.

Stir, strain, serve up. Express and discard lemon peel.

Shake without wine, strain, Champagne flute, float wine, express and discard peel.

Shake, fine strain into a chilled coupe, garnish with manicured grapefruit swathe (no expression).