It's no surprise that brandies have often been used in cocktails royale and these two drinks are excellent examples of the form. They have the same basic underlying concept: a champagne cocktail with absinthe and bitters and a bit of brandy (apple for the Deauville, grape for the Casino). I also give the option here of using pineapple syrup, which is a nod to the 1925 drink, Train Bleu, as well as Harry Johnson's Gilded-Age Saratoga spec.
INGREDIENTS
1 oz. Calvados (Deauville) or Cognac (Casino)
¼ oz. pineapple syrup or rich simple syrup
3 dashes Angostura bitters
Absinthe or Pernod, for spritzing glass
2 oz. Champagne, to top
Garnish: none
ABV LEVEL
Combine brandy, syrup, and bitters in a mixing glass. Add ice and stir for 15-20 seconds. Rinse or spritz a chilled Nick & Nora glass with absinthe or Pernod. Strain cocktail into prepared glass and top with Champagne.