PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Woodford Reserve bourbon o ¾ ounce Kahlúa liqueur o ¾ ounce Blandy's 5-Year-Old Malmsey Madeira o 1 double espresso chilled o ¾ ounce coconut milk o ¾ ounce cream o 1 splash agave nectar Garnish o grated chocolate or cocoa powder Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a glass mug. 3. Garnish with grated chocolate or cocoa powder. Remarks: It is essentially the Casanova C

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o 1 ounce Chambord o ¾ ounce Tia Maria liqueur o 2 ounces cold espresso o 1 ounce skimmed milk Garnish o whipped cream o chocolate shavings Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a glass mug. 3. Top with whipped cream and chocolate if using. Comments: This tastes like raspberry from the first sip to the last. That said, the espresso nicely balances the Chambor

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce white Crème de Menthe o ½ ounce chocolate syrup o 1 espresso Garnish o 3 ounces frothed milk o cocoa powder Method: 1. Combine cocktail ingredients in a warmed cappuccino cup. 2. Pour frothed milk into the cup starting in the center, then in a circular motion to the rim. 3. Garnish with cocoa powder. Remarks: This is a mint flavored coffee cocktail. Take pains to keep it warm. The espresso will cool qui

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Finlandia vodka o 1 ounce Kahlúa o 1 double espresso chilled o 1 scant pinch of sea salt Garnish o orange peel Method: 1. Shake over ice. 2. Serve up in a martini glass. 3. Garnish with orange peel. Remarks: This is what being a “classic” is really all about. The salt is important but be careful it is easy to overdo. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Mount Gay Eclipse rum o 1 ounce Kahlúa or Patrón XO Cafe o 2 ounces cold coffee or espresso o ½ ounce fresh lime juice o 1 teaspoon agave syrup o 1 dash pure vanilla extract Garnish o 3 coffee beans Method: 1. Shake cocktail ingredients over ice. 2. Fine strain into a martini glass. 3. Garnish with coffee beans. Comments: We like it but feel it could use more sweetness to balance the lime. But th

PH factor:  8.0 Recipe Ingredients: Cocktail o ½ ounce Hennessy VS cognac o ½ ounce dark Crème de Cacao o ½ ounce Kahlúa or Patrón XO Cafe o 4 ounces coffee or espresso Garnish o whipped cream o chocolate shavings Method: 1. Combine cocktail ingredients in a warmed cup. 2. Top with whipped cream. 3. Garnish with chocolate shavings. Remarks: We lessened the coffee liqueur and Crème de Cacao to allow the cognac and the taste of the coffee to be more noticea

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 1 ounce Chivas Regal scotch o ½ ounce mezcal o 1 tablespoon agave syrup o 4 ounces coffee or espresso Garnish o lemon zest Method: 1. Stir cocktail ingredients in a heated cup or mug. 2. Garnish with grated lemon zest. Remarks: This is bracing when drunk by itself and it will go well with your just desserts. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o ¼ ounce Simple Syrup (see: Syrups etc.) o 1 dash Peychaud’s bitters o 1 double espresso, chilled Garnish o lemon peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into an iced-filled Old Fashioned glass. 3. Express lemon peel over the drink. Then rub the peel, skin side down, along the rim of the glass and discard it. Remarks: Chill your coffee fi

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessey VS cognac o ½ ounce Kahlúa o ½ ounce Sandeman Tawny Porto 20 Year Old o 1 double espresso chilled o egg white Garnish o grated nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Double strain into a cocktail glass. 4. Garnish with grated nutmeg. Comments: To make this a more interesting cocktail we made an addition to the original recipe.

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Cointreau o 1 ounce Finlandia vodka o 1 double espresso o 1 ounce cream o brown sugar to taste Garnish o 3 coffee beans Method: 1. Combine ice and cocktail ingredients in a shaker and shake to chill. 2. Strain into a cocktail glass. 3. Garnish with coffee beans. Comments: We think this is an interesting caffeinated cocktail. We made ours with ½ tsp. of brown sugar. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Southern Comfort o 1 ounce Woodford Reserve bourbon o 2 teaspoon dark Crème de Cacao o 4 ounces coffee or espresso Garnish o 2 ounces whipped cream o shaved chocolate or cocoa powder Method: 1. Stir cocktail ingredients in a cup or mug. 2. Float cream on top. 3. Garnish with cocoa powder or shaved chocolate. Remarks: We used espresso. The result was a strong, well-balanced, cup of fortified coffee.

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Finlandia vodka o 1 ounce dark Crème de Cocoa o 1 double espresso chilled Garnish o whipped cream for topping o chocolate shavings Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in chilled martini glass. 3. Top with whipped cream and garnish with chocolate shavings. Remarks: Easy to make. Easy to drink. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Bombay gin o ½ ounce Campari o ¾ ounce Lillet Rouge o ¼ ounce Simple Syrup, see: Syrups etc. o 1 espresso Garnish o 3 ounces frothed milk Method: 1. Add cocktail ingredients to a heated mug. 2. Top with frothed milk. Remarks: An interesting combination of flavors and a real eye-opener. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ½ ounce Grand Marnier liqueur o ½ ounce St. Germain liqueur o 2 ounces espresso o 1 dash orange bitters Method: 1. Stir all in a heated cup. Remarks: Initially we had a name and a list of ingredients. We hoped to turn them into a cocktail. After a few attempts we brewed this. We tasted it, smiled, and said, “Our work here is done.” . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces 1800 Silver tequila o ½ ounce Patrón XO Cafe o 4 ounces coffee or espresso Garnish o vanilla flavored whipped cream* o grated nutmeg Method: 1. Combine cocktail ingredients in a warmed cup or mug. 2. Top with whipped cream. 3. Garnish with grated nutmeg. Comments: *Whip 1 cup whipping cream with 2 teaspoons agave nectar and 1 teaspoon of pure vanilla extract. Yes, there will be extra whipped cream. D

PH factor:  7.5 Recipe Ingredients: Cocktail o 1 ounce Fernet~Branco o ½ ounce Demerara Syrup (see: Syrups etc.) o 1 double espresso chilled o 1 dash orange bitters or to taste Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into an Old Fashioned glass over one large ice cube. 3. Garnish with orange twist. Comments: Some might think this is too bitter. However, if you are into bitter then this will be your c

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Galliano liqueur o 1 double espresso o sugar to taste Garnish o lemon wedge Method: 1. Stir cocktail ingredients in a cup until sugar is dissolved. 2. Lightly squeeze lemon wedge over the drink and discard. Remarks: Galliano lovers Unite! This is your espresso. BTW, lightly squeezing the lemon wedge is more of an instruction than suggestion. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces 1800 Silver tequila o ½ ounce Kahlúa o ¾ ounce Triple Sec o 1 chilled espresso Garnish o grated coffee bean (optional) Method: 1. Shake cocktail ingredients over ice. 2. Strain into an ice-filled Old Fashioned glass. 3. Lightly grate coffee bean over drink for garnish if using. Remarks: No surprises here. This tastes like it’s flavored by Kahlúa, sweetened by Triple Sec, and made interesting by tequ

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o 1 ½ ounces Lillet Rouge o ½ ounce Luxardo maraschino o 2 ounces cold espresso Method: 1. Stir over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: Nominated as the best Danish Signature cocktail in 2018. To make an Espresso Martinez start with the classic cocktail and add coffee. Sometimes the simplest solutions really are the best. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o 1 ounce Kahlúa o 1 chilled medium roast espresso Garnish o 3 coffee beans Method: 1. Combine ice and cocktail ingredients in a shaker and shake to chill. 2. Strain into a martini glass. 2. Garnish with coffee beans. Remarks: Using equal parts spirits, and a medium strength espresso nicely balances this drink. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ¾ ounce 1800 Silver tequila o ¾ ounce Kahlúa or Patrón XO Cafe o 1 chilled double espresso Garnish o 3 coffee beans Method: 1. Shake over ice. 2. Strain into a cocktail glass. 3. Garnish with coffee beans. Remarks: An example of what is possible when the right ingredients, in the right quantities, get shaken over ice. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 3 blackberries fresh or frozen o 1 ½ ounces Bombay Sapphire gin o ½ ounce Simple Syrup (see: Syrups etc.) o ½ ounce fresh orange juice o 1 double espresso chilled Garnish o orange wedge Method: 1. Muddle berries in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake to chill. 3. Strain into an ice-filled Old Fashioned glass. 4. Garnish with orange wedge. Remarks: We’ve tested a lot o

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Ilegal mezcal o ¾ ounce Lillet Rouge o ½ ounce Patrón XO Cafe o 3 drops Bittermens Xocolatl Mole Bitters o 1 espresso chilled Method: 1. Stir over ice in a mixing glass. 2. Serve up in a cup or mug. Remarks: The combination of Patron XO and Bittermens does make an interesting if bitter brew. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce J. Wray Silver Jamaican rum o ¾ ounce Tia Maria o 1 espresso chilled o 1 teaspoon Demerara Syrup (see: Syrups etc.) Garnish o 1 ounce whole milk Method: 1. Stir cocktail ingredients in an Old Fashioned glass with 1 or 2 ice cubes. 2. Gently top with milk. Remarks: This differs from the original recipe. We increased the rum. Surprise, surprise. We chilled the espresso eliminating the dilution from shaking