PH factor:  9.0 Recipe Ingredients:       Cocktail o 1 ounce Remy Martin VSOP cognac o 1 ounce Sambuca Romano o 1 ounce Pierre Farrand Dry Curaçao o 1 egg yolk Method: 1. Shake without ice. 2. Add ice and shake to chill. 3. Fine strain into a cocktail glass. Remarks: Based on a classic cocktail that dates to the 1930’s . . .