Muddle the fruit in the bottom of a mixing glass with the maraschino liqueur, bitters, and syrup. Add the Cognac and ice cubes and shake well. Strain over ice into a stem glass with ice and top with Champagne. Garnish with lemon peel.
Edward Spencer lists this wonderful champagne cocktail in The Flowing Bowl. There was another cocktail called the Saratoga in the early twentieth century, pre-Prohibition, with applejack, sweet vermouth, and orange bitters. If pineapples are out of season or not sweet and ripe, use .5 ounce pineapple syrup.