PH factor: 10 Recipe Ingredients: Cocktail o ½ ounce Pernod Absinthe Supérieure o ½ ounce white Crème de Menthe o ½ ounce Sambuca o ¼ ounce orgeat syrup o 1 ounce cream o 1 egg white Garnish o freshly ground nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Strain into a cocktail glass. 4. Garnish with nutmeg. Remarks: October 7, 1910. A date that will live in infamy. That was the date the Swiss banned Ab

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Lillet Rouge o 1 ½ ounces Manzanilla sherry o 1 dash orange bitters or to taste Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Express an orange twist over the glass and discard. Remarks: This is a tasty combination. The bitters maintain the balance here. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o 1 sugar cube o 1-2 dashes Angostura bitters o 1 ounce light Crème de Cacao o champagne Garnish o lemon twist Method: 1. Place bitters-soaked sugar cube in a champagne flute. 2. Add Crème de Cacao. 3. Top with champagne. 4. Garnish with a lemon twist. Remarks: This is a traditional Champagne Cocktail where Crème de Cacao takes the place of cognac. That’s where the similarity ends. . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Lazzaroni amaretto o 1 ½ ounces Grand Marnier o 1 ½ ounces Southern Comfort Garnish o Tillen Farms Merry Maraschino cherry Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in cocktail glass labeled “Drink Me” . 3. Garnish with a cherry. Remarks: "Alice ventured to taste it; and finding it very nice (it had, in fact, a sort of mixed flavor of cherry tart, custard, pineapple,