PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Mount Gay XO rum o ½ ounce Pernod Absinthe Supérieure o 1 double espresso o 1 ounce milk o 1 egg yolk Garnish o grated nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Double strain into a cock- tail glass. 4. Garnish with grated nutmeg. Remarks: Egg yolk aside, this may not be what you’d reach for first thing in the morning. But at any other time,

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce J. Wray Silver rum o 1 tablespoon white Crème de Menthe o ½ ounce Godiva Chocolate liqueur o 1 espresso Garnish o frothed milk Method: 1. Warm cocktail ingredients except coffee and pour into a cup or mug. 2. Add coffee. 3. Top with frothed milk. Remarks: A really good cup of dessert. It can either be a substitute for or an accompaniment with your favorite postprandial treat. . . .

PH factor:  7.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o ½ ounce Tia Maria o ½ ounce dark Crème de Cacao o Moroccan Coffee Spice* to taste o Chilled double espresso Garnish o cinnamon stick Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass or cappuccino cup. 3. Garnish with cinnamon stick. Remarks: We used Whole Latte Love’s Monaco light roast espresso beans for their bright flavor and finish.

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Ararat 5 Star Armenian brandy o ½ ounce Luxardo maraschino o ¼ ounce Cinnamon Syrup, see: Syrups etc. o 1 double espresso Garnish o whipped cream o ground cinnamon Method: 1. Combine cocktail ingredients in a warmed cup. 2. Top with whipped cream. 3. Garnish with cinnamon. Remarks: This is a rich tasting cocktail. The Armenian brandy may be the contributing factor. . . .