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? Honey syrup makes shaking and stirring over ice easier t

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 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 celebrated with champa

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. 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 RSVP 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

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 fi

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 re

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 u

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... . . .