This spicy, citrusy, bubbly, just-sweet-enough cocktail was co-created by Brett Adams of Multnomah Whiskey Library in Portland, Oregon.

HOW TO MAKE IT: In a punch bowl, muddle the
peels of a lemon and half an orange with ¼ cup sugar, then let rest for an hour. Add 2 oz lemon juice and 1 oz orange juice, stirring to dissolve the sugar, then stir in 8 oz cognac, 3 oz Bénédictine, and 1 tsp Angostura bitters. Just before serving, top with one 750ml bottle of sparkling wine, add a few large ice cubes, and garnish with frozen raspberries and orange wheels if you want, but definitely some freshly grated nutmeg. Serves 8 to 10

Food stying by Simon Andrews. Prop styling by Paige Hicks.