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,

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Lazzaroni amaretto o 4 ounces Fever-Tree Premium Ginger Beer Garnish o lime wedge Method: 1. Combine and stir in an ice-filled collins glass. 2. Garnish with a lime wedge. Remarks: We use Fever-Tree Premium Ginger Beer for the taste and for the lack of high-fructose corn syrup. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Lazzaroni amaretto o 1 ounce fresh lemon juice o 1 egg white Garnish o 3 Tillen Farms Bada Bing cherries Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Fine strain into a Manhattan glass. 4. Garnish with cherries Remarks: One of the several amaretto sours we feature. This one is close to the original 1970s recipe. It can also be topped with a dash of Angostura bitter

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Lazzaroni amaretto o ½ ounce Fernet~Branca o ¼ ounce Simple Syrup (see: Syrups etc.) o 1 ounce lemon juice o 1 egg white Garnish o 2 Tillen Farms Merry Maraschino cherries Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Fine strain into an ice-filled Old Fashioned glass. 4. Garnish with cherries. Remarks: Not your traditional amaretto Sour. The Fernet~Branca see

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Campari o 1 ½ ounces Lillet Rouge o ½ ounce Fever-Tree Premium Club Soda Garnish o lemon wheel Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice-filled collins glass. 3. Top with soda. 4. Garnish with a thinly sliced orange wheel. Remarks: First served in the 1860s, the Americano was the earliest Campari cocktail predating the Negroni. It also predates the Vesper as the

PH factor:  9.5 Recipe Ingredients: Cocktail o ½ ounce Bénédictine D.O.M. o ½ ounce Chambord o ½ ounce Cointreau o 1 ounce sake o 1 dash Angostura bitters o 1 ounce pineapple juice o 2 teaspoons fresh lime juice o 1 ounce fresh orange juice Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. Remarks: Of all the ways to enjoy the many colors of autumn this is by far the tastiest. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Aperol o 3 ounces prosecco o 1 ounce Fever-Tree Premium Club Soda Garnish o orange slice Method: 1. Stir prosecco and Aperol over ice in a large wine glass. 2. Top with soda. 3. Garnish with orange slice. Remarks: The Aperol Spritz first appeared in the 1950s. A 3-2-1 ratio is the accepted practice with a spritz cocktail today. Originally, in the 19th century, a spritz was a spirit with only a splash of

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Amontillado sherry o 1 ½ ounces Lillet Blanc o 1 dash Hella 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. Garnish with orange twist. Remarks: This is a low-ABV cocktail. A tasty one that is easy to drink. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 3 blackberries o 1 ounce Crème de Mûre o 1 ounce Lavender Syrup, see: Syrups etc. o ½ ounce cream o Fever-Tree Premium Club Soda Garnish o blackberries o lavender sprig Method: 1. Muddle berries in a cocktail shaker. 2. Add ice and remaining cocktail ingredients except soda and shake to chill. 3. Fine strain into an ice-filled collins glass. 4. Top with soda. 5. Garnish with blackberries and lavender

PH factor:  8.0 Recipe Ingredients: Cocktail o 40 ounces Olde English 800 Malt Liquor o orange juice Method: 1. Pour off the Olde English until level with the top of the label. 2. Refill with orange juice. 3. Recap and gently invert the bottle to disperse the juice. 4. Take a drink and pass the bottle to the person to your left. Remarks: Original, unique, and not half bad. No one seems to be sure who it was that first thought of this technique for "cocktail" p

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces dark Crème de Cacao o 4 ounces milk Method: 1. Stir cocktail ingredients over ice in a mixing glass 2. Strain into an ice-filled collins glass. Remarks: Simple enough. Perhaps a bit too simple. If you're worried that you've outgrown your taste for chocolate milk, this drink might ease your angst. In more ways than one. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ¾ ounce Drambuie o ½ ounce St. Germain liqueur o 1 dash Hella Orange bitters o champagne Garnish o lemon twist Method: 1. Combine first three ingredients in a champagne flute. 2. Top with champagne. 3. Garnish with lemon twist. Remarks: Prince Charles Edward Stuart is famous in songs, poems, and cocktails. Of the many, we offer two. The Bonnie Prince and the Bubbly Prince Charlie. Both are worth a try. .

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Galliano o ½ ounce Pierre Farrand Dry Curaçao o ½ ounce lightly whipped cream Method: 1. Layer in a shooter glass. Remarks: This is a fun looking shooter that tastes good. Well-suited for a Halloween party. As to when else you may want to enjoy it, take your best shot. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 12 ounces Belgian Wheat beer o 1 ½ ounces Chambord liqueur Method: 1. Pour Chambord into an appropriate glass. 2. Top with wheat beer. Remarks: The above is an appropriate glass. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o ¾ ounce yellow Chartreuse o ¾ ounce Fernet~Branca o ¾ ounce fresh lime juice o ¾ ounce Demerara Syrup, see: Syrups etc. Garnish o lime wedge Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lime wedge. Remarks: A meaningful kiss, indeed. From Jon Pizano of the Lazy Bird bar in Chicago. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ½ ounces Amontillado sherry o ¾ ounce yellow Chartreuse o ½ ounce Schladerer Edel-Kirsch o 2 dashes Peychaud’s bitters Method: 1. Swirl absinthe to coat the inside of a cocktail glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Serve up in the prepared glass. Remarks: Derived from a 1903 recipe for the Glee Club cockta

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Lillet Blanc o 1 ounce Bénédictine D.O.M. o 1 dash of Pernod Absinthe Supérieure Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a orange twist. Remarks: This is smooth and flavorful. As with all drinks with absinthe, remember a dash is not a splash. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 coin-sized slices of fresh ginger o 2 ounces Fernet~Branca o 1 ounce fresh lime juice o 1 ounce Cinnamon Syrup (see: Syrups etc.) Garnish o dried apple slice o cinnamon Method: 1. Muddle ginger in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake to chill. 3. Fine strain into a teacup or Old Fashioned glass. 4. Garnish with cinnamon and dried apple slice. Remarks: Yes, we have

PH factor:  10 Recipe Ingredients: Cocktail o 1 ounce Drambuie o ½ ounce Tia Maria o 1 ounce cream o 1 egg yolk o 2 teaspoons sugar Garnish o grated nutmeg Method: 1. Shake without ice. 2. Add ice and shake again to chill. 3. Fine strain into a cocktail glass. 4. Garnish with grated nutmeg. Remarks: We are sure this cocktail is the best cocktail in its category. We’re just not sure what that category is. It does look like a dessert cocktail. It t

PH factor:  8.5 Recipe Ingredients: Cocktail o 4 ½ ounces champagne o 1 ½ ounces Pernod Absinthe Supérieure Method: 1. Pour absinthe into a flute or coupe glass. 2. Add champagne. Remarks: An ingredient list and a recipe as terse as any of the writings of the man credited with its creation. Simple though it may seem the end result is a classic. Hemingway's novel of the same name actually came out years after the cocktail. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Drambuie o ¼ ounce Crème de Mûre o 1 teaspoon Simple Syrup, see: Syrups etc. o ¾ ounce fresh lemon juice o 3 ounces Fever-Tree Premium Club Soda Garnish o lemon twist o blackberry Method: 1. Shake cocktail ingredients except soda over ice. 2. Serve over ice in a collins glass. 3. Top with soda and stir gently. 4. Garnish with lemon peel and blackberry. Remarks: “The time has come to be g