PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces St. Germain liqueur o 3 ounces champagne o 1 ounce Fever-Tree Premium Club Soda Garnish o lemon twist Method: 1. Combine spirits in a champagne flute. 2. Add soda and stir lightly. 3. Garnish with a lemon twist. Remarks: A very pleasant cocktail with a flavor most don't associate with champagne cocktails. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounce Chartreuse (green) o ¾ ounce Chartreuse (yellow) Method: 1. Combine with ice in an Old Fashioned glass and stir. Remarks: At first this might seem a little stringent and demanding but if you like to sip your cocktails it might make you a believer. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o ½ ounce Chambord o 6 ounces Lindemans Framboise Lambic Garnish o 3 raspberries and a mint sprig Method: 1. Add cocktail ingredients to an ice-filled Old Fashioned glass and stir lightly to combine. 2. Garnish with raspberries and mint. Remarks: Another exceptional lambic experience. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces blue Curaçao o Fever-Tree Premium Ginger Beer Garnish o rosemary sprig Method: 1. Pour Curaçao over ice in a collins glass. 2. Top with ginger beer and stir gently. 3. Garnish with rosemary sprig. Remarks: We feature many drinks mixed with ginger beer. Some of them are classics. All of them are delicious, but none of them are better balanced than this. The bitter orange of the Curaçao is a great match

PH factor:  9.0 Recipe Ingredients: Cocktail o ¾ ounce Galliano o ¾ ounce light Crème de Cacao o ¾ ounce cream Garnish o ground cinnamon Method: 1. Shake over ice. 2. Strain into in a cocktail glass. 3. Garnish with ground cinnamon. Remarks: In a word, pleasurable. Not too much chocolate. Not too much anise. Not too creamy. Just pleasurable. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 strawberries halved o 1 ½ ounces Godiva Chocolate liqueur o ½ ounce Simple Syrup, see: Syrups etc. o champagne Garnish o strawberry Method: 1. Muddle strawberries in cocktail shaker. 2. Add ice and remaining cocktail ingredients except champagne and shake. 3. Pour into a martini glass. 4. Top with champagne. 5. Garnish with a strawberry. Remarks: If you love chocolate. Smooth, rich, dark, chocolate.

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Grand Marnier o 1 ounce freshly squeezed orange juice o champagne Garnish o strawberry Method: 1. Combine in a champagne flute. 2. Garnish with a strawberry. Remarks: An excellent breakfast drink. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ¾ ounces Licor43, Cuarenta Y Tres o ½ ounce fresh lemon juice o Fever-Tree Premium Tonic Water Garnish o 3 thin cucumber slices Method: 1. Add Licor 43 and lemon to an ice-filled collins glass. 2. Top with tonic water. 3. Garnish with cucumber. Remarks: An easy-peasy lemon squeezy cocktail that will put you into a springtime frame of mind no matter the actual weather. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o ¾ ounce Schladerer Edel-Kirsch liqueur o ¾ ounce Plymouth Sloe Gin o 2 ounces champagne Garnish o rosemary sprig Method: 1. Pour champagne into a cocktail glass. 2. Lightly bruise rosemary and add to the wine. 3. Slowly add sloe gin and Edel-Kirsch so that they sink to the bottom of the glass. Remarks: This is a cocktail in a class by itself. Edel-Kirsch and sloe gin combine to form a unique fruit flavor tha

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Crème de Mûre o 1 splash Licor 43, Cuarenta Y Tres o champagne Garnish o blackberry Method: 1. Combine liqueurs in a champagne flute. 2. Top with champagne and lightly stir. 3. Garnish with a blackberry. Remarks: Why name a cocktail for Hell’s Kitchen? Well, because West 43rd St. isn't what it used to be. When you taste this champagne cocktail, you might say that champagne cocktails aren't what they u

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Chiru Junmai Ginjo sake o 3-4 ounces fresh orange juice o ¾ ounce grenadine Garnish o lemon wheel o Tillen Farms Merry Maraschino cherry Method: 1. Add sake to an ice-filled collins glass. 2. Top with orange juice. 3. Slowly add grenadine. 4. Garnish with lemon wheel and a cherry and let it settle. Remarks: The name and look of this cocktail are an exquisite match. Of course, the same can be sa

PH factor:  8.5 Recipe Ingredients: Cocktail o salt o lime zest o 2 ounces sake o ½ ounce Triple Sec o 1 ounce Roses' Sweetened Lime Juice o ½ ounce fresh lime juice o ½ ounce Simple Syrup, see: Syrups etc. Garnish o lime peel Method: 1. Moisten the rim of a cocktail glass and invert it into a shallow dish of salt to coat the rim of the glass. 2. Shake remaining cocktail ingredients over ice. 3. Strain into the prepared glass. 4. Garnish with

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Drambuie o 1 teaspoon Fernet~Branca o 1 ½ ounces pineapple juice o ¾ ounce fresh lime juice o 1 dash Angostura bitters or to taste o 3 ounces Fever-Tree Premium Club Soda Garnish o orange peel Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice filled highball glass. 3. Top with soda. 4. Garnish with orange peel. Remarks: This is a tropical cocktail for th

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Crème de Cassis o 4 ½ ounces Sauvignon Blanc Garnish o lemon twist Method: 1. Add cassis to a wine glass. 2. Slowly add wine. 3. Garnish with lemon twist. Remarks: A pleasant wine cocktail that’s good anytime. It can be made in any size or quantity you want as long as you observe a nine to one wine to Crème de Cassis ratio. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Crème de Cassis o champagne Garnish o raspberry (optional) Method: 1. Pour cassis into a wine glass. 2. Slowly add champagne. 3. Garnish with fresh raspberry if using. Remarks: This is a very pleasant cocktail that is tasty and smooth. If you are not a big fan of champagne cocktails one of these just might change your mind. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce sake o 1 ounce Grand Marnier liqueur o champagne Garnish o orange peel Method: 1. Combine sake and Grand Marnier in a champagne flute. 2. Top with champagne. 3. Garnish with an orange peel cut into the shape of a Japanese goldfish. Remarks: It is very easy to drink too many of these. Just kidding about the goldfish garnish thing. But... . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Lillet Rouge o 3 ½ ounces Fever-Tree Bitter Lemon Garnish o 2 thin lime wedges Method: 1. Add Lillet to an ice-filled collins glass. 2. Top with bitter lemon. 3. Stir gently. 4. Garnish with lime wedges. Remarks: Easy to make and good with food. It's perfect for an outdoor summer lunch. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 1 ounce Amontillado sherry o 1 ounce Lillet Blanc o 1 bar spoon Lillet Rouge o 4 dashes Angostura bitters Garnish o orange peel Method: 1. Swirl absinthe in chilled cocktail glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Strain into the prepared glass. 4. Garnish with orange peel. Remarks: Oft times different is

PH factor:  8.0 Recipe Ingredients: Cocktail o 3 ounces Blandy's 5-Year-Old Malmsey Madeira o 3 ounces Fever-Tree Premium Tonic Water Garnish o lemon peel Method: 1. Combine in an ice-filled collins glass. 2. Stir lightly. 3. Garnish a lemon peel. Remarks: The bitterness of the tonic plays well with the sweetness of the Madeira resulting in a tall cool cocktail that is very good alone or with food. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1/3 ounce Bénédictine D.O.M. o 1/3 ounce yellow Chartreuse o 1/3 ounce Cointreau o 1/3 ounce Licor 43, Cuarenta Y Tres o 1/3 ounce Luxardo maraschino Garnish o 1 Tillen Farms Merry Maraschino cherry Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a cherry. Remarks: Complicated, in an interesting way. You will want to sip this. Perfect for a

PH factor:  8.5 Recipe Ingredients: Cocktail o ¾ ounce Campari o ¾ ounce sake o 1 dash Luxardo maraschino liqueur o ½ ounce Rose’s Sweetened Lime Juice o ¼ ounce Simple Syrup, see: Syrups etc. o champagne Garnish o 1 Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into a chilled flute. 3. Top with champagne. 4. Garnish with a cherry. Remarks: The Campari, Maraschino, and Sake, Champa

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces sake o ½ ounce Triple Sec o ½ ounce Lemon Squash, see: Syrups etc. Garnish o lemon wheel o Tillen Farms Merry Maraschino cherry Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into a cocktail glass. 3. Garnish with lemon wheel and a cherry. Remarks: This has similar though fewer ingredients than the Kabuki Cocktail. As a result the taste of the orange liqueur is more no

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Southern Comfort o 2 dashes Pernod Absinthe Supérieure o ½ ounce fresh lime juice o ½ ounce grenadine Garnish o orange twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a martini glass. 3. Garnish with an orange twist. Remarks: This is a cocktail that is crowded with flavors. As ever, be careful with the absinthe and generous with the grenadine. Relax and enjoy. . .

PH factor:  9.0 Recipe (Serves Two) Ingredients: Cocktail o 4 ounces Blandy's 5-Year-Old Malmsey Madeira o 1 teaspoon sugar o 1 tablespoon cocoa powder o 12 ounces Modelo Negra Cerveza Garnish o lemon peel Method: 1. Shake cocktail ingredients except the cerveza over ice. 2. Serve up in Highball glasses. 3. Top each with cerveza. 4. Garnish each with lemon peel. Remarks: If you like chocolate egg cream, you will love this. . . .