PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce light Crème de Cacao o ½ ounce Lillet Blanc o ¼ ounce fresh lemon juice Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: This is a cocktail with a noble history. The Crème de Cacao suggests that it would be good after dinner. Something to sip in the dining car as you watch the landscape fly

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ¾ ounce Lillet Blanc o 1 dash orange bitters o ¾ ounce fresh orange juice Garnish 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. Remarks: This has been described as an excellent “brunch” cocktail. We agree. Especially if your brunch comes with unlimited cocktails. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ¾ ounce yellow Chartreuse o 1 dash orange bitters or to taste Garnish o lemon peel Method: 1. Stir over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: The gin and Chartreuse both being herbal complement each other to produce a strong and complex tasting drink. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce dark Crème de Cacao o 2 ounces cream Garnish o grated nutmeg Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with nutmeg. Remarks: In 1915 this cocktail called for equal parts of the ingredients. After testing we found that we liked it better with less Crème de Cacao. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o 1 ounce Blandy's 5-year-old Malmsey Madeira o ¾ ounce grenadine o ½ ounce fresh lemon juice Garnish: o lemon twist Method: 1. Stir gently over ice. 2. Serve up in a cocktail glass. 3. Garnish with a lemon twist. Remarks: A refreshing cocktail that's easy to drink. Madeira and gin are pleasant in combination. But we think the lemon and grenadine define the drink. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o superfine sugar o 1 ½ ounces Remy Martin VSOP cognac o ½ ounce Bombay Sapphire gin o 1 dash Angostura bitters o ½ ounce orgeat syrup o ¾ ounce fresh lemon juice Garnish o lemon peel Method: 1. Moisten the rim of a cocktail glass and invert it into a shallow dish of sugar to coat the rim. 2. Place lemon strip neatly around the inside of the glass. 3. Shake remaining cocktail ingredients over ice. 4. Serve

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce Bénédictine D.O.M. liqueur o 2 ounces grapefruit juice Garnish o thin grapefruit wedge Method: 1. Shake over ice. 2. Serve over ice in an Old-Fashioned glass. 3. Garnish with grapefruit wedge. Remarks: Discover the congruence of gin, Bénédictine D.O.M., and grapefruit. Close your eyes, take a sip, and it is summer in Antibes. . . .

PH factor: 9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay Sapphire gin o 1 ounce Aperol o 1 ounce Lillet Blanc o 1-2 dashes Hella Citrus bitters or to taste Garnish o ¼ grapefruit wheel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve over ice in an Old-Fashioned glass. 3. Garnish with a grapefruit wheel. Remarks: When we originally, tested this we felt it was a little meh. The addition of bitters made quite a difference, in

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Bombay Sapphire gin o ½ ounce Remy Martin VSOP cognac o ½ ounce Boulard Calvados VSOP o Stella Artois Cidre Garnish o 1 apple slice Method: 1. Shake cocktail ingredients except cider over ice. 2. Strain into an ice-filled highball glass. 3. Top with cider. 4. Garnish with apple slice. Remarks: A tasty and enjoyable cocktail. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Johnnie Walker Red Label scotch o ½ ounce Bombay Sapphire gin o ¾ ounce light Crème de Cacao o ¾ ounce cream Garnish o grated nutmeg Method: 1. Shake vigorously over ice. 2. Serve up in a cocktail glass. 3. Garnish with nutmeg. Remarks: It's a creamy cocktail that may not seem like the type of thing denizens of the Barbary Coast would be sipping. But perhaps we’re just being prejudiced. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 4 basil leaves o ½ ounce fresh lemon juice o ½ ounce agave nectar o 2 ounces Bombay gin o ½ ounce St. Germain liqueur o 1 dash Hella Orange bitters or to taste o 1 dash Peychaud’s bitters or to taste Garnish o 1 basil sprig Method: 1. Muddle the first three ingredients in a cocktail shaker. 2. Add ice and remaining ingredients and shake to chill. 3. Fine strain into a cocktail glass. 4. Garnish with ba

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ¾ ounce lime juice o ¾ ounce Simple Syrup (see: Syrups etc.) o 1 dash Angostura bitters or to taste Garnish o lime wheel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with a thin lime wheel. Remarks: If you think vodka and gimlet are synonymous or you think it can only be gin and lime try this and expand your gimlet horizon. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay Gin o 1 ½ ounces strong Earl Grey tea chilled o ¾ ounce fresh lemon juice o ½ ounce Lavender Syrup (see: Syrups etc.) Garnish o lemon peel or lavender sprig Method: 1. Shake cocktail ingredients over ice. 3. Serve over ice in an Old-Fashioned glass. 4. Garnish with lavender sprig or lemon peel. Remarks: This is a different spin on the traditional “cuppa” Earl Grey and not just because of the gin

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ¾ ounce green Chartreuse o ¾ ounce Lillet Blanc o 1 dash Hella Orange bitters or to taste Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with lemon twist. Remarks: The original cocktail dates to the 1800’s and contained equal parts gin, Chartreuse, and a sweet vermouth. We substituted Lillet Blanc

PH factor:  9.0 Recipe Ingredients: Cocktail o 3 blackberries o 2 ounces Bombay gin o 1 ounce Crème de Mûre liqueur o ½ ounce fresh lemon juice o 1 splash agave nectar Garnish o 1 blackberry o ½ lemon wheel Method: 1. Muddle 3 blackberries in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake. 3. Fine strain into an ice-filled Old-Fashioned glass. 4. Garnish with a blackberry and lemon wheel. Remarks: Recipes for this cocktail

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o ¾ ounce St. Germain liqueur o ½ ounce fresh lime juice o 1 ounce blood orange juice o 3 ounces Fever-Tree Premium Ginger Beer Garnish o blood orange slice and/or lemon thyme sprig Method: 1. Combine the cocktail ingredients except ginger beer in a collins glass. 2. Add ice and stir. 3. Top with ginger beer. 4. Garnish with blood orange slice and/or sprig of lemon thyme. Remark

PH factor:  9.5 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce Licor 43 (Cuarenta Y Tres) o ½ ounce Lillet Blanc o 1 dash Peychaud’s bitters or to taste Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in martini glass. 3. Garnish with a lemon twist. Remarks: The Licor 43 makes you think dessert martini and it would be a delicious ending to a three martini lunch. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o 1 ounce Cointreau o 1 ounce blue Curaçao o 1 dash Hella Orange bitters Method: 1. Shake over ice. 2. Serve up in a cocktail glass. Remarks: The flavor of this cocktail is hard to define as you taste each one of the ingredients separately. It is an interesting result. Just a little hard to define. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay Sapphire gin o ½ ounce blue Curaçao o ½ ounce fresh lemon juice o ½ ounce orgeat syrup o 1 dash agave syrup Method: 1. Shake over ice. 2. Serve up in a cocktail glass. Remarks: This is more conventional than the Blue Bird Cocktail. Lemon plays a big role and everything else blends with it to make it a pleasant and easy to drink cocktail. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o 1 ounce grenadine o 1 egg yolk Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Strain into a cocktail glass. Remarks: The next time you are asked, “How do you want your eggs?" Just say, “With gin.” . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o 1 ounce fresh orange juice Garnish o Tillen Farms Merry Maraschino cherry o orange wheel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with an orange wheel and a cherry. Remarks: Created by Johnnie Solon at the Waldorf Astoria in 1906. It can be drunk at any time but must be drunk after the Openin

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce Sambuca Romano o 1 ounce cream o ½ teaspoon sugar o 1 egg white Garnish o lemon twist Method 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Fine strain into a cocktail glass. 4. Garnish with lemon twist. Remarks: This cocktail with its two spirits is rather like a couple. As is the case with many couples, one of the parties may try

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o 1 ounce Campari o ½ ounce fresh lemon juice o Fever-Tree Premium Tonic Water Garnish o lemon wheel Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice-filled highball glass. 3. Top with tonic. 4. Garnish with lemon wheel. Remarks: The addition of a good mixer is important to the character of a cocktail. We use Fever-Tree products for just that reason.

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay Sapphire gin o ½ ounce Plymouth Sloe Gin o ½ ounce Lillet Blanc o ½ ounce Sambuca Romano o ¼ ounce Simple Syrup (see: Syrups etc.) o splash of fresh lemon juice Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a lemon twist. Remarks: This cocktail is sweet and exotic. If it only spoke French, Gomez wou