PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Mount Gay XO rum o ½ ounce Pernod Absinthe Supérieure o 1 double espresso o 1 ounce milk o 1 egg yolk Garnish o grated nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Double strain into a cock- tail glass. 4. Garnish with grated nutmeg. Comments: Egg yolk aside, this may not be what you’d reach for first thing in the morning. But at any other time,

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce J. Wray Silver rum o 1 tablespoon white Crème de Menthe o ½ ounce Godiva Chocolate liqueur o 1 espresso Garnish o frothed milk Method: 1. Warm cocktail ingredients except coffee and pour into a cup or mug. 2. Add coffee. 3. Top with frothed milk. Remarks: A really good cup of dessert. It can either be a substitute for or an accompaniment with your favorite postprandial treat. . . .

PH factor:  7.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o ½ ounce Tia Maria o ½ ounce dark Crème de Cacao o Moroccan Coffee Spice* to taste o Chilled double espresso Garnish o cinnamon stick Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass or cappuccino cup. 3. Garnish with cinnamon stick. Remarks: We used Whole Latte Love’s Monaco light roast espresso beans for their bright flavor and finish.

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Ararat 5 Star Armenian brandy o ½ ounce Luxardo maraschino o ¼ ounce Cinnamon Syrup, see: Syrups etc. o 1 double espresso Garnish o whipped cream o ground cinnamon Method: 1. Combine cocktail ingredients in a warmed cup. 2. Top with whipped cream. 3. Garnish with cinnamon. Remarks: This is a rich tasting cocktail. The Armenian brandy may be the contributing factor. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o ¾ ounce Pedro Domencq Fundador brandy o ¾ ounce Licor 43, Cuarenta Y Tres o 2 ounces condensed milk o 4 ounces hot coffee or espresso o 1 ounce evaporated milk Garnish o ground cinnamon o lemon peel o two coffee beans Method: 1. Add in order, condensed milk, brandy, and Licor 43 to a glass mug or cup. 2. Gently pour coffee over the back of a spoon. 3. Gently pour evaporated milk over the back of a spoon o

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Mount Gay Eclipse rum o ½ ounce Licor 43 (Cuarenta Y Tres) o 1 ounce Tia Patrón XO Cafe o 4 ounces cold coffee or espresso Garnish o 3 coffee beans Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with 3 coffee beans. Comments: This is an excellent caffeinated cocktail and one that might answer the question, “What keeps Bacchus up all night?” . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Licor 43 (Cuarenta Y Tres) o ½ ounce condensed milk o 2 ounces strong hot coffee or espresso o frothed milk Garnish o ground cinnamon o lemon zest Method: 1. Layer in condensed milk, coffee, Licor 43, and frothed milk in an Old Fashioned glass. 2. Garnish with grated lemon zest and ground cinnamon. Remarks: This is a light, pleasantly sweet, caffeinated cocktail. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Chivas Regal scotch o ½ ounce Crème de Cassis o ½ ounce Lillet Rouge o 4 ounces cold coffee or espresso o 1 dash Angostura bitters or to taste Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in chilled cocktail glass. Remarks: This is a very good caffeinated cocktail. Do be careful with the bitters lest it live up to its name. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 1 ounce dark Crème de Cacao o 1 ounce Schladerer Edel-Kirsch o chilled double espresso o 1 tablespoon Tillen Farms Merry Maraschino cherry juice o 1 splash Simple Syrup (see: Syrups etc.) Garnish o whipped cream o Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with whipped cream and cherry. Remar

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Crème de Mûre o 4 ounces cold coffee or espresso o 2 scoops chocolate ice cream Garnish o whipped cream o blackberries o cocoa powder Method: 1. Blend cocktail ingredients until smooth. 2. Serve in a large glass mug. 3. Top with whipped cream and garnish with cocoa and and blackberries. Remarks: A delicious way to end a meal or a perfect late night snack. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Crème de Mûre liqueur o ½ ounce Godiva Chocolate liqueur o 1 double espresso o frothed milk Garnish o whipped cream o blackberries o cocoa powder or chocolate syrup Method: 1. Add liqueurs to a warmed mug and stir to combine. 2. Add coffee and frothed milk. 3. Top with whipped cream. 4. Garnish with powder or syrup. Comments: This is a full-fledged cocktail. If you like sweetness, garnish with ch

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Hennessy VS cognac o 1 ½ ounces Schladerer Edel-Kirsch liqueur o 4 ounces cold coffee or espresso Garnish o   lemon peel Method: 1.    Shake cocktail ingredients over ice. 2.    Serve up in a glass mug or cocktail glass. 3.    Garnish with lemon peel. Remarks: Because of the name mostly, we tried it with Jack Daniel's. Then we tried it with cognac as the recipe originally intended and found that we preferred it.

PH factor:  9.0 Recipe Ingredients: Cocktail o ¾ ounce blue Curaçao o 1 ¼ ounces whole milk o ¾ ounce whipping cream o 4 ounces cold coffee or espresso Garnish o whipped cream Method: 1. Combine milk and cream in a Collins glass. 2. Add cracked ice to fill the glass about 75% full. 3. Slowly add Curaçao. 4. Slowly add coffee. 5. Top with whipped cream. 6. Garnish with orange peel. Remarks: This is a fun to make and fun to drink caffeinated cocktail

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o 1 espresso o 4 ounces frothed 2 % milk Garnish o ...

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Sambuca Romano o 2 ounces espresso chilled Garnish o lemon peel Method: 1. Shake over ice. 2. Strain into a glass mug or cup. Remarks: Yankee fans will find this appropriate for a post-game discussion or during extra innings. Hopefully someday bonus cantos without the imaginary man on second. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Godiva Chocolate liqueur o 1-2 tablespoons Cabernet Syrup, see: Syrups etc. o double espresso o ¼ cup milk frothed Garnish o grated chocolate Method: 1. Add cocktail ingredients except milk to a cup or mug and stir. 2. Top with frothed milk. 3. Garnish with a dusting of grated chocolate. Remarks: This is a little sweet, but the ingredients play well together. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Remy Martin VSOP cognac o 1 ounce Schladerer Edel- Kirsch liqueur o 1 ounce Simple Syrup (see: Syrups etc.) o 1 egg white o 4 ounces cold coffee or espresso Method: 1. Shake cocktail ingredients except coffee without ice. 2. Add ice and shake again to chill. 3. Fine strain into cocktail glass. 4. Add coffee. Comments: For an even a stronger cherry taste try adding a splash of the juice from Tillen Fa

PH factor:  8.0 Recipe Ingredients: Cocktail o ¾ ounce Mount Gay XO rum o ¾ ounce Lazzaroni amaretto o 4 ounces hot coffee or espresso Garnish o almond whipped cream* Method: 1. Combine cocktail ingredients in a warmed cup or mug. 2. Top with whipped cream. Remarks: This caffeinated cocktail is a very pleasant drink. The aged rum gives it welcome presence. *Add a dash of almond extract or amaretto to the cream while whipping it. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o ½ ounce Cointreau o ½ ounce Grand Marnier o 2 whole cloves o 4 ounces hot strong coffee or espresso Garnish o chocolate shavings o cinnamon stick Method: 1. Warm the spirits and cloves in a saucepan. 2. Strain into a warmed mug or cup. 3. Add coffee. 4. Garnish with a cinnamon stick and chocolate shavings. Comments: It's not too sweet and it doesn't taste too strongly of oran

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Hennessy VS cognac o ½ ounce Cointreau o 1 ounce Grand Marnier o 4 ounces hot strong coffee or espresso Garnish o orange flavored whipped cream* o grated orange zest Method: 1. Combine cocktail ingredients in a cup or mug. 2. Top with whipped cream. 3. Garnish with grated orange zest. Comments: We made ours with Lavazza Gran Selezione coffee and we do suggest trying the flavored whipped cream. * whip

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces 1800 Reposado tequila o 4 ounces strong hot coffee or espresso o 1 teaspoon agave syrup or to taste Garnish o whipped cream o shortbread cookie o ground cinnamon Method: 1. Combine cocktail ingredients in glass mug stirring to incorporate the sweetener. 2. Top with whipped cream. 3. Garnish with ground cinnamon and/or shortbread cookie. Comments: We used a dark roast Lavazza coffee which was strong

PH factor:  8.0 Recipe: Ingredients: Cocktail o 1 ounce Sambuca o 1 espresso Method: 1. Serve Sambuca and coffee side-by-side in a glass and a warmed espresso cup. 2. Either add Sambuca to the espresso, and shouting “Salute!” drink the mixture. or Shouting, “Salute!” rapidly drink each separately. Remarks: A time-honored after-dinner tradition no matter which way you drink it. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Campari o ¾ ounce Lillet Rouge o 4 ounces cold coffee or espresso Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a glass or cup. 3. Twist the orange peel over the glass and drop it in as the garnish. Comments: This tastes much better than it sounds. The acid in the coffee mellows the Campari and yields an unexpectedly pleasant c

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Licor 43 (Cuarenta Y Tres) o 1 espresso Method: 1. Add ice and Licor 43 to a snifter or wine glass. 2. Serve with a hot espresso. 3. When ready to imbibe, pour the espresso into the glass. 4. Enjoy. Remarks: The origin of the word "carajillo" is a little hard to pin down. But as a drink it is simple and crazy good. . . .