PH factor: 8.5 Recipe Ingredients: Cocktail o ½ ounce Bulleit Frontier bourbon o ¼ ounce Triple Sec liqueur o champagne Garnish o orange twist o Tillen Farms Merry Maraschino cherry Method: 1. Combine first two ingredients in a champagne flute. 2. Top with champagne and stir once gently. 3. Garnish with a cherry and orange twist. Remarks: No need to wait for New Year’s Eve to enjoy this tasty take on the Champagne Cocktail. . . .

PH factor: 8.0 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o ¾ ounce Honey Syrup, see: Syrups etc. o ¾ ounce fresh lime juice o ¾ ounce fresh orange juice o champagne Garnish o lime twist Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into an ice-filled collins glass. 3. Top with champagne. 4. Garnish with lime twist. Remarks: Why honey syrup? Because it doesn't thicken like honey when cold. It makes

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: 9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Mount Gay Eclipse rum o ½ teaspoon Simple Syrup, see: Syrups etc. o 1 tablespoon fresh lime juice o champagne Garnish o lemon twist Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into an ice-filled collins glass. 3. Top with champagne. 4. Garnish with lemon twist. Remarks: This dates back to a time when the safe return of these canvas and wood flying machines was celebra

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Pedro Domencq Fundador brandy o 1 ½ ounces Finlandia vodka o ½ ounce Amontillado sherry o champagne Garnish o lemon peel Method: 1. Stir all but champagne over ice in a mixing glass. 2. Strain into a chilled cocktail or martini glass. 3. Top with champagne. 4. Garnish with lemon peel. Remarks: The sherry and the brandy are complimentary tastes although each is evident in this drink. . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o 2 ounces Blood Orange Infused Vodka, see: Syrups etc. o 1 ounce fresh blood orange juice o ½ ounce Rosemary Simple Syrup, see: Syrups etc. o Rosé champagne Garnish o blood orange peel Method: 1. Shake cocktail ingredients except wine over ice. 2. Strain into an ice-filled collins glass. 3. Top with sparkling wine. 4. Garnish with blood orange peel. Remarks: The bitterness of the blood orange saves this from

PH factor: 9.0 Recipe Ingredients: Cocktail o 1 ounce Blood Orange Infused Vodka, see: Syrups etc. o 1 ounce sake o 1 ounce grenadine o 1 ounce pink grapefruit juice o 1 or 2 drops of rose water o 3 ounces rosé champagne Garnish o grapefruit peel Method: 1. Shake cocktail ingredients except champagne over ice. 2. Serve over ice in a collins glass. 3. Top with champagne and stir once gently. 4. Garnish with grapefruit peel. Remarks: This is an exoti

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: 8.0 Recipe Ingredients: Cocktail o 1 sugar cube o 1 dash Pernod Absinthe Supérieure o champagne o ½ ounce Remy Martin VSOP cognac Garnish o lemon twist Method: 1. Place sugar cube in a martini or cocktail glass and drip absinthe onto it. 2. Top with champagne. 3. Float cognac on top of the cocktail. 4. Garnish with lemon twist. Remarks: We used an eyedropper to measure six drops of absinthe and found that it dominated the drink. On your he

PH factor: 8.0 Recipe Ingredients: Cocktail o 3 strawberry slices o ½ ounce Simple Syrup, see: Syrups etc. o ½ ounce Remy Martin VSOP cognac o 1 ounce Sauvignon Blanc o 4 ounces champagne Garnish o strawberry Method: 1. Lightly muddle strawberry slices and syrup in a cocktail shaker. 2. Add ice and remaining cocktail ingredients except champagne and shake to chill. 3. Pour unstrained into a wine glass or champagne flute. 4. Top with champagne. 5.

PH factor: 9.0 Recipe Ingredients: Cocktail o sugar cube o 1 dash Angostura bitters or to taste o 1 ounce Remy Martin VSOP cognac o champagne Garnish o orange twist o raspberry Method: 1. Muddle bitters and sugar in a champagne flute. 2. Add cognac. 3. Top with champagne and stir once gently. 4. Garnish with orange twist and raspberry. Remarks: Some feel that champagne is only to be drunk in times of celebration. We feel that any time you drink a ch

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 Bombay gin o ½ ounce Earl Grey Simple Syrup, see: Syrups etc. o ¾ ounce fresh lemon juice o champagne Garnish o lemon wheel Method: 1. Shake cocktail ingredients except the wine over ice. 2. Strain into an ice-filled collins glass. 3. Top with champagne. 4. Garnish with a lemon wheel. Remarks: A different sort of champagne cocktail and one that is very tasty. . . .

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 2 ounces Finlandia vodka o 1 ounce Boulard Calvados VSOP o ½ ounce Lazzaroni Amaretto o ½ ounce fresh lime juice o ½ ounce fresh lemon juice o ½ ounce Simple Syrup, see: Syrups etc. o champagne Garnish o apple peel Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into a champagne flute. 3. Top with champagne. 4. Garnish with apple peel. Remarks: Sweet enough to seduce any Ev

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Remy Martin VSOP cognac o ¾ ounce fresh lemon juice o 1 tablespoon Simple Syrup, see: Syrups etc. o champagne Garnish o lemon twist Method: 1. Stir to combine first three ingredients in a champagne flute. 2. Top with champagne. 3. Stir once gently. 4. Garnish with a lemon twist. Remarks: There are many theories of its origins, and much debate over gin vs. brandy. We do know the recipe was first

PH factor: 8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay Sapphire gin o ¾ ounce fresh lemon juice o 1 tablespoon Simple Syrup, see: Syrups etc. o champagne Garnish o lemon twist Method: 1. Stir to combine first three ingredients in a champagne flute. 2. Top with champagne. 3. Stir once gently. 4. Garnish with a lemon twist. Remarks: There are many theories of its origins, and much debate over gin vs. brandy. We do know the recipe was first recor

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: 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 use

PH factor: 9.0 Recipe Ingredients: Cocktail o ¾ ounce1800 Silver tequila o ½ ounce Lillet Rosé o 1 ounce watermelon juice o ½ ounce fresh lime juice o 1 dash grenadine o 6 mint leaves o champagne Garnish o mint sprig Method: 1. Shake cocktail ingredients except champagne over ice until they are very cold. 2. Strain into a cocktail glass. 3. Top with champagne. 4. Garnish with a mint sprig. Remarks: Let the liquor linger long upon your li

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... . . .