PH factor:  9.0 Recipe Ingredients: Cocktail o superfine sugar o 1 ½ ounces Remy Martin VSOP cognac o ½ ounce Bombay Sapphire gin o 1 dash Angostura bitters o ½ ounce orgeat syrup o ¾ ounce fresh lemon juice Garnish o lemon peel Method: 1. Moisten the rim of a cocktail glass and invert it into a shallow dish of sugar to coat the rim. 2. Place lemon strip neatly around the inside of the glass. 3. Shake remaining cocktail ingredients over ice. 4. Serve

PH factor:  8.0 Recipe Ingredients: Cocktail o sugar o lemon zest o 1 ½ ounces Hennessy VS cognac o ¾ ounce Lazzaroni amaretto o ¾ ounce fresh lemon juice Garnish o lemon peel Method: 1. Moisten the rim of a cocktail glass and invert it into a shallow dish containing a mixture of sugar and lemon zest to coat the rim of the glass. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with lemon peel. Remarks: Ma

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Bombay Sapphire gin o ½ ounce Remy Martin VSOP cognac o ½ ounce Boulard Calvados VSOP o Stella Artois Cidre Garnish o 1 apple slice Method: 1. Shake cocktail ingredients except cider over ice. 2. Strain into an ice-filled highball glass. 3. Top with cider. 4. Garnish with apple slice. Remarks: A tasty and enjoyable cocktail. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Remy Martin VSOP cognac o 1 ½ ounces Bénédictine D.O.M. Method: 1. Combine in a snifter. 2. Enjoy. Remarks: In the early 1900’s combining equal parts of these spirits became a cocktail. In the 1930’s it was commercialized as B&B by aging 60% Bénédictine D.O.M and 40% brandy and in oak. We return to the golden age of the B&B Cocktail, with a 50-50 split. You can of course let it “age” by drinking it very slowl

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ¾ ounces Remy Martin VSOP cognac o 1 dash Hella Orange bitters o ½ ounce maple syrup o ½ ounce fresh lemon juice o apple cider Garnish o orange twist Method: 1. Combine and stir all except the cider in an ice-filled collins glass. 2. Top with cider. 3. Garnish with orange twist. Remarks: Named for Remy Martin Cellar Master Baptiste Loiseau. This is a tasty refreshing cocktail. No reason to wait for autumn

PH factor:  10 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 1 ounce Mount Gay Eclipse rum o 1 ounce Grand Marnier liqueur o ½ ounce fresh lemon juice Garnish o lemon twist Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon twist. Remarks: Created in the early 1920’s at the Berkley Hotel in London. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o sugar o 1 ½ ounces Hennessey VS cognac o ½ ounce Mount Gay XO rum o ½ ounce Cointreau o 1 ounce blood orange juice o ¼ ounce fresh lime juice Garnish o blood orange wheel Method: 1. Moisten rim of a cocktail glass. Invert it into a shallow dish of sugar to coat the rim. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with blood orange wheel. Remarks: This c

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Remy Martin VSOP cognac o ½ ounce Licor 43 (Cuarenta Y Tres) o ½ ounce blue Curaçao o 1 dash fresh lemon juice o ½ ounce cream Garnish o lemon wheel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a chilled cocktail glass. 3. Garnish with a lemon wheel. Remarks: There are many other creamy cocktails but few are as tasty, as smooth, as strong, or as turquoise. Enjoy. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 6-8 large fresh blueberries or 2 bar spoons blueberry preserves o 2 mint leaves o 1 ½ ounces Woodford Reserve bourbon o ¾ ounce Hennessey VS cognac o 1 tablespoon Honey Syrup (see: Syrups etc.) o 1 dash almond extract o 3 teaspoons fresh lemon juice Garnish o mint sprig Method: 1. Muddle berries or preserves with 2 mint leaves in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake to c

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o 2 ounces Campari o 1 teaspoon Simple Syrup (see: Syrups etc.) o 1 ounce fresh lemon juice Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: Why Blue Edisonian? Some say it has to do with the blue color emitted by his first lightbulbs. We have no idea. But if you want to know how tame Campa

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o ¼ teaspoon Sambuca Romano o ½ teaspoon Triple Sec Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: Attributed to Harry Craddock, bartender and author of the Savoy Cocktail Book. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ¼ ounces Chivas Regal or Hennessy VS cognac o ¾ ounce Drambuie o ¾ ounce fresh lime juice Garnish o lime wedge Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with a lime wedge. Remarks: Prince Charles Edward Stuart famous in songs, poems, and cocktails. We offer two of them, the Bonnie Prince Charlie and the Bubbly Prince Charlie. Both are worth a try. . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o ½ ounce Bénédictine D.O.M. o 1 dash Hella Orange bitters o 3 ounces fresh orange juice Garnish o lemon wheel Method: 1. Shake cocktail ingredients over ice. 2. Strain into an ice-filled collins glass. 3. Garnish with lemon wheel. Remarks: Why the #6 7/8 you ask? Just monkeying around. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessy VS cognac o ½ ounce Cointreau o 1 tablespoon orange marmalade o ½ ounce fresh lime juice Garnish o orange twist Method: 1. Shake cocktail ingredients vigorously over ice to dissolve the marmalade. 2. Fine strain into a martini or cocktail glass. 3. Garnish with orange twist. Remarks: An orangey, sweet, and very pleasant drink for those who are looking for a change from the ubiquitous mimosa.

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Armenian Soul 10-Year-Old cognac o ¾ ounce Grand Marnier o ¼ ounce Lillet Blanc o ¾ ounce Riesling or white wine of your choice Garnish o orange twist flamed Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up a cocktail glass. 3. Garnish with orange twist. Remarks: A full-bodied cocktail. Some assembly is required, but that shouldn't stand in your way. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 sugar cube o 1 dash Pernod Absinthe Supérieure o champagne o ½ ounce Remy Martin VSOP cognac Garnish o lemon twist Method: 1. Place sugar cube in a martini or cocktail glass and drip absinthe onto it. 2. Top with champagne. 3. Float cognac on top of the cocktail. 4. Garnish with lemon twist. Remarks: We used an eyedropper to measure six drops of absinthe and found that it dominated the drink. On your he

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Remy Martin VSOP cognac o ¾ ounce Chambord o 1 splash Simple Syrup (see: Syrups etc.) o ¾ ounce fresh lemon juice Garnish o lemon twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish lemon twist. Remarks: Another delicious way to enjoy Chambord and cognac. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 3 strawberry slices o ½ ounce Simple Syrup (see: Syrups etc.) o ½ ounce Remy Martin RSVP cognac o 1 ounce Sauvignon Blanc o 4 ounces champagne Garnish o strawberry Method: 1. Lightly muddle strawberry slices and syrup in a cocktail shaker. 2. Add ice and remaining cocktail ingredients except champagne and shake to chill. 3. Pour unstrained into a wine glass or champagne flute. 4. Top with champagne. 5.

PH factor:  9.0 Recipe Ingredients: Cocktail o sugar cube o 1 dash Angostura bitters or to taste o 1 ounce Remy Martin VSOP cognac o champagne Garnish o orange twist o raspberry Method: 1. Muddle bitters and sugar in a champagne flute. 2. Add cognac. 3. Top with champagne and stir once gently. 4. Garnish with orange twist and raspberry. Remarks: Some feel that champagne is only to be drunk in times of celebration. We feel that any time you drink a ch

PH factor:  10 Recipe Ingredients: Cocktail o 1 ounce Remy Martin VSOP cognac o ½ ounce Boulard Calvados VSOP o ½ ounce green Chartreuse o ½ ounce fresh lemon juice o ½ ounce Simple Syrup (see: Syrups etc.) o 1 dash Angostura bitters Garnish o lemon twist Method: 1. Shake cocktail ingredients except bitters over ice. 2. Serve up in a cocktail glass. 3. Top with a dash of bitters. 4. Garnish with lemon twist. Remarks: This cocktail, the Chartreu

0 PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 2 ounces Lillet Blanc o ¼ ounce Pernod Absinthe Supérieure Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into a cocktail glass. 3. Express orange peel over the glass and drop the peel into the glass for garnish. Remarks: This is a pleasant surprise. A bright tasting cocktail that goes down easily and will have you asking, “Please

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Remy Martin VSOP cognac o ½ ounce Luxardo maraschino o ¾ ounce pineapple juice o 1 dash Peychaud’s bitters or to taste Garnish o Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with a cherry. Remarks: When there’s VSOP involved, we think sophisticated. When pineapple is involved perhaps not so much. What’s the net re

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessey VS cognac o 2 ounces Sandeman Tawny Porto 20 Year Old o 1 egg Garnish o grated nutmeg Method: 1. Shake without ice. 2. Add ice and shake again to chill. 3. Strain into a cocktail glass. 4. Garnish with grated nutmeg. Remarks: The intent was to create a coffee cocktail without the coffee. If you squint just right this might taste a little like coffee. We think it’s a tasty cocktail no

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o 1 ounce Boulard Calvados VSOP o ½ ounce Lillet Rouge Garnish o apple peel (optional) Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with apple peel if using. Remarks: As you might deduce from the name, this is a very bracing cocktail. . . .