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:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Chivas Regal scotch o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o 1 dash orange bitters Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with orange peel. Remarks: Essentially a perfect Manhattan made with scotch. Therefore the result is a little drier than its rye or bourbon cousins. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Heaven's Door Straight Rye whiskey o ¾ ounce Lillet Blanc o ¾ ounce pineapple juice Garnish o orange peel Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange peel. Remarks: A cocktail named for the famous New York City hotel which was established in 1902 as a “Dry” hotel. Oddly, with Prohibition it's slogan became: “When they go dry, we go wet!” I guess the Algonquin came

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. Strain into an ice-filled 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

PH factor:  9.5 Recipe Ingredients: Cocktail o sugar o cinnamon o 2 ounces Finlandia vodka o ½ ounce Boulard Calvados VSOP o ½ ounce Lillet Blanc o ½ ounce Licor 43 (Cuarenta Y Tres) o 1-2 ounces unfiltered apple cider Garnish o thin apple slice o cinnamon stick optional Method: 1. Moisten the rim of a martini glass and invert it into a shallow dish containing a mixture of sugar and cinnamon to coat the rim of the glass. 2. Stir remaining cocktail in

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Heaven’s Door Straight Rye whiskey o ½ ounce Lillet Blanc o ¼ ounce green Chartreuse o ¼ ounce Luxardo maraschino o 1 dash Angostura bitters Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: This is based on the Armistice Cocktail which was created by Erik Hakkinen of the Zig Zag Café in Seattle, WA. We think you should enjoy one of these and give

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Amontillado sherry o 1 ½ ounces Lillet Blanc o 1 dash Hella Orange bitters or to taste Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with orange twist. Remarks: This is a low-ABV cocktail. A tasty one that is easy to drink. . . .

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:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Johnnie Walker Red Label scotch o ½ ounce Lillet Blanc o ½ ounce Galliano o ½ ounce Simple Syrup (see: Syrups etc.) o ½ ounce fresh lemon juice o 1 ounce Fever-Tree Premium Club Soda Method: 1. Shake cocktail ingredients except soda over cracked ice. 2. Serve over cracked ice in a collins glass. 3. Top with soda. Remarks: Feel like having a cool glass of something different? Sit back with one of th

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Ararat 5 Star Armenian brandy o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o 2 teaspoons Triple Sec Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish orange peel. Remarks: If you haven't tried brandy from Yerevan, you should. Likened to Armagnac, it was a favorite of the tsars. . . .

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:  8.5 Recipe Ingredients: Cocktail o 2 ounces Chivas Regal scotch o 1 ounce Lillet Blanc o 1 ounce Lillet Rouge o 1 splash Bénédictine D.O.M. 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: A classic cocktail with many recipes and origin stories. We suggest you try this version of the Bobby Burns. We think you will like it. . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o ¼ teaspoon Sambuca Romano o ½ teaspoon Triple Sec Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: Attributed to Harry Craddock, bartender and author of the Savoy Cocktail Book. . . .

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 Woodford Reserve bourbon o 1 ounce Lillet Blanc o 1 dash Luxardo maraschino o 1 dash Hella Orange bitters Garnish o orange peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange peel. Remarks: This is very similar to today’s Brooklyn Cocktail but not the 1908 original. See Grohusko's Brooklyn Cocktail to get close to the original. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Armenian Soul 10-Year-Old cognac o ¾ ounce Grand Marnier o ¼ ounce Lillet Blanc o ¾ ounce Riesling or white wine of your choice Garnish o orange twist flamed Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up a cocktail glass. 3. Garnish with orange twist. Remarks: A full-bodied cocktail. Some assembly is required, but that shouldn't stand in your way. . . .

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

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Ararat 5 Star VS Armenian brandy o ½ ounce Crème de Cassis o 1 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 a twist of lemon. Remarks: The CEO is a little sweet and has a brandy aftertaste. It is recipe of Ted Haigh who shakes all of the cocktails h

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Chivas Regal scotch o 1 ounce Sandeman Tawny Porto 20 Year Old o ½ ounce Lillet Blanc o 1 dash Hella Orange bitters or to taste Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in cocktail glass. Remarks: Tawny port defines the taste of this cocktail. It’s therefore sweet and a little oaky. Not too sweet but enough to make one think a citrus garnish might be nice. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o ¼ ounce Flor de Caña Extra Seco rum o ¼ ounce Cointreau o ¼ ounce Lillet Blanc o ¼ ounce Lillet Rouge o ¼ ounce Luxardo maraschino o ¼ ounce Schladerer Edel- Kirsch liqueur 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: There’s a whole lotta shakin’ going on. Not literally, you actually stir it,

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Lillet Blanc o 1 ounce Bénédictine D.O.M. o 1 dash of Pernod Absinthe Supérieure Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a orange twist. Remarks: This is smooth and flavorful. As with all drinks with absinthe, remember a dash is not a splash. . . .

0 PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 2 ounces Lillet Blanc o ¼ ounce Pernod Absinthe Supérieure Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into a cocktail glass. 3. Express orange peel over the glass and drop the peel into the glass for garnish. Remarks: This is a pleasant surprise. A bright tasting cocktail that goes down easily and will have you asking, “Please

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o 1 ounce Lillet Blanc o 1 ounce Triple Sec o ½ ounce fresh lemon juice o 1 splash Simple Syrup (see: Syrups etc.) o 1 dash Hella Orange bitters Garnish o lemon twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a martini glass. 3. Garnish with lemon twist. Remarks: As is often true, equal amounts of the spirits in a cocktail will make for a tasty drink. It