PH factor:  9.0 Recipe Ingredients: Cocktail o 2 pieces pineapple o 1 ½ ounces Mount Gay Eclipse rum o ½ ounce green Chartreuse o ½ ounce light Crème de Cacao o ½ ounce fresh lime juice Garnish o 2 pieces pineapple Method: 1. Muddle pineapple in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake to chill. 3. Strain into an ice-filled cocktail glass. 4. Garnish with pineapple. Remarks: This is a fun drink. Sweet but not over

PH factor:  9.0 Recipe (Serves Two) Ingredients: Cocktail o 1 ounce Mount Gay Eclipse rum o 1 ounce darkCrème de Cacao o 2 ounces Kahlúa o 4 ounces cream of coconut o 4 ounces Half and Half o 2 scoops vanilla ice cream Garnish o whipped cream o Tillen Farms Merry Maraschino cherries Method: 1. Combine with ice in a blender and blend until smooth. 2. Serve up in hurricane glasses. 3. Garnish with whipped cream and cherries. Remarks: It would b

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce light Crème de Cacao o 1 ounce white Crème de Menthe o 2 scoops vanilla ice cream Garnish o mint sprig Method: 1. Blend all until smooth. 2. Serve up in a hurricane glass. 3. Garnish with mint sprig. Remarks: Had this been made with green Crème de Menthe it would be a frozen Grasshopper. Although why a grasshopper would ever find itself in polar bear country is beyond us. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Chivas Regal scotch o 1 ½ ounces Godiva Chocolate liqueur o ½ ounce dark Crème de Cacao Garnish o orange wedge o Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with a cherry and an orange wedge. Remarks: If you like Belgian chocolate liqueur and who doesn’t, you’re gonna love this cocktail. A word about naming. If it is

PH factor:  8.0 Recipe Ingredients:       Cocktail o ½ ounce Pimm’s No.1 Cup o ½ ounce dark Crème de Cacao o ½ ounce Remy Martin VSOP cognac Method: 1. Layer in a shooter glass. 2. Enjoy. Remarks: This is chocolatey but not as sweet as you might expect. If you’re not in a hurry, this also could be a great Savoy Hotel Sipper. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail       o powdered sugar o 2 ounces 1800 Silver Tequila o 1 teaspoon light Crème de Cacao o ½ ounce fresh lemon juice o 1 ounce grenadine o 1 dash Moroccan Orange Blossom Water Garnish o 1 piece Turkish Delight Method: 1. Moisten the rim of a cocktail glass and invert it into a shallow dish of powdered sugar to coat the rim. 2. Shake remaining cocktail ingredients over ice to chill. 3. Strain into the prepared

PH factor:  8.5 Recipe Ingredients: Cocktail       o 1 ½ ounces 1800 Añejo tequila o ½ ounce Chambord o ½ ounce light Crème de Cacao o ½ ounce cream Garnish o ground cinnamon Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with a dusting of cinnamon. Remarks: Of recent heritage, it's a sweet and creamy drink that neatly falls into the dessert cocktail category. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Mount Gay XO o ½ ounce Southern Comfort o 1 bar spoon light Crème de Cacao o 1-2 dashes Pernod Absinthe Supérieure Garnish o 2-3 drops E.V. olive oil Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Top with olive oil. Remarks: Perhaps you’re not used to all these ingredients in the same cocktail, but relax, they all do come together nicely. Try

PH factor:  9.5 Recipe Ingredients: Cocktail o pinch of sea salt o 1 ounce Woodford Reserve bourbon o 1 ounce Mount Gay XO rum o 2 bar spoons dark Crème de Cacao o 3 drops Bittermens Xocolatl Mole bitters or to taste Method: 1. Combine cocktail ingredients in an Old Fashioned glass. 2. Add a large ice cube and stir briefly. Remarks: A dessert drink. One we think would be good to sip as you resume the conversation that was interrupted by the arrival of that

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ounce Tullamore DEW Irish whiskey o 1 ounce Drambuie o ½ ounce light Crème de Cacao Garnish o thinly sliced lime wedge Method: 1. Stir cocktail ingredients over ice in a brandy snifter. 2. Squeeze lime wedge over the glass and drop it in for garnish. Remarks: You might say this tastes like a Caribbean Rusty Nail made with Irish whiskey and then dipped in chocolate. You might say that. Honestly, you might. And

PH factor:  9.0 Recipe Ingredients: Cocktail       o 1 ½ ounces 1800 Silver tequila o ½ ounce dark Crème de Cacao o ½ ounce cream Garnish o whipped cream o cocoa powder Method: 1. Shake cocktail ingredients over ice. 2. Strain into a cocktail glass. 3. Garnish with whipped cream and cocoa powder. Remarks: We would describe this as a dessert cocktail with attitude. Not a complaint, trust us. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Grey Goose vodka o 1 ounce light Crème de Cacao o ½ ounce Luxardo maraschino o 3 drops rose water Garnish o 1 Turkish Delight candy Method: 1. Shake cocktail ingredients over ice. 2. Strain into a martini glass. 3. Garnish with a piece of Turkish Delight candy. Remarks: As complex and interesting as the rose flavored candy that inspired it. . . .

PH factor:  10 Recipe Ingredients: Cocktail o chocolate syrup o 2 ounces Finlandia vodka o 2 ounces Godiva Chocolate liqueur o 1 ounce dark Crème de Cacao o ½ ounce Chambord o 1 ½ ounces cream Garnish o chocolate curls and/or a raspberry Method: 1. Drizzle chocolate syrup on inside of the glass. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with chocolate curls and/or a raspberry. Remarks: Thi

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Wray & Nephew White Overproof rum o ½ ounce light Crème de Cacao o ½ ounce Pierre Farrand Dry Curaçao o ½ ounce fresh lime juice o Fever-Tree Premium Club Soda Garnish o lime peel o mint sprig o powdered sugar Method: 1. Stir cocktail ingredients except soda over ice in a collins glass. 2. Add soda. 3. Garnish with mint and lime and dust with sugar. 4. Serve with a straw. Remarks: This is