PH factor:  8.0 Recipe Ingredients:       Cocktail o 1 ounce Bombay gin o ½ ounce Sambuca Romano o 1 ounce fresh lime juice o champagne Garnish o Tillen Farms Merry Maraschino cherry (optional) Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into a champagne flute. 3. Top with champagne. 4. Garnish though not required in the original recipe is something we urge you to think about. Remarks: We reduced the Sambuca and reteste

PH factor:  9.5 Recipe Ingredients:       Cocktail o 2 ½ ounces Bombay gin o ¾ ounce Lillet Blanc o ½ ounce Crème de Cassis o 1 dash The Cocktail Experiment Lavender Bitters* or to taste Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a chilled cocktail glass. 3. Garnish with a twist of lemon. Remarks: Essentially a 3 to 1 martini with a lot on its mind. If you are not sure buying lavender bitters is

PH factor:  10 Recipe Ingredients: Cocktail o 3 ounces Bombay Sapphire gin o 2 ounces Finlandia vodka o 1 ounce Lillet Blanc Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with lemon twist. Remarks: Ian Fleming, in his 1953 novel Casino Royale, has James Bond create this drink and name it after the romantic lead of the novel, Vesper Lynd. We rated the Vesper a 10 pur

PH factor:  8.5 Recipe Ingredients:       Cocktail o 1 ounce Bombay gin o 1 ounce Schladerer Edel-Kirsch liqueur o ½ ounce grenadine o ½ ounce fresh lemon juice Garnish o rose petals Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a chilled champagne flute. 3. Garnish with rose petals. Remarks: As we’re sure you’ve noticed if a recipe calls for a cherry brandy or Cherry Herring we will substitute Edel-Kirsch. We do this for it's authentic che

PH factor:  8.5 Recipe Ingredients:       Cocktail o 1 ounce Bombay gin o ¼ ounce Chambord o ½ ounce St. Germain o champagne Garnish o raspberry Method: 1. Stir cocktail ingredients except champagne over ice in a mixing glass. 2. Strain into an ice-filled collins glass. 3. Top with champagne and let it settle. 4. Garnish with raspberry if you must. Remarks: This is an interesting cocktail. The flavors mix well together and the champagne in a collins g

PH factor:  9.5 Recipe Ingredients: Cocktail o 3 ounces Bombay gin o ½ ounce Lillet Blanc o ¼ ounce Boulard Calvados VSOP o ¼ ounce Sandeman Tawny Porto 20 Year Old Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in martini glass. 3. Garnish with lemon twist. Remarks: Purists maintain that a martini is gin and vermouth only. Some say if it’s in a martini glass, it’s a martini. This tasty cocktail

PH factor:  8.5 Recipe Ingredients:       Cocktail o 2 ounces Bombay gin o 1 ounce Triple Sec o 1 ounce lemon juice o egg white Garnish o lemon twist Method: 1. Shake the cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Serve up in a cocktail glass. 4. Garnish with lemon twist. Remarks: This cocktail may have been created in 1919 at Ciro’s of London. The “original” recipe called for Cointreau. We felt the strong orange flavor

PH factor:  9.0 Recipe Ingredients:       Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce Lillet Blanc o ½ ounce Luxardo maraschino o ½ ounce fresh lemon juice o ½ ounce Rose Petal Syrup (see: Syrups etc.) o egg white Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake to chill. 3. Fine strain into an Old Fashioned glass. Remarks: We found this cocktail to be as unique as finding a white rose in winter. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o 3 ounces Bombay Sapphire gin o 1 ounce Lillet Blanc o 1 splash blue Curaçao o 1 dash Hella Orange bitters Garnish o lemon peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in chilled martini glass. 3. Garnish with lemon peel. Remarks: This is definitely a cocktail not a martini. It looks good served in a martini glass but it’s a cocktail. . . .