PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Aperol o 3 ounces prosecco o 1 ounce Fever-Tree Premium Club Soda Garnish o orange slice Method: 1. Stir prosecco and Aperol over ice in a large wine glass. 2. Top with soda. 3. Garnish with orange slice. Remarks: The Aperol Spritz first appeared in the 1950s. A 3-2-1 ratio is the accepted practice with a spritz cocktail today. Originally, in the 19th century, a spritz was a spirit with only a splash of

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Earl Grey Simple Syrup (see: Syrups etc.) o ¾ ounce fresh lemon juice o champagne Garnish o lemon wheel Method: 1. Shake cocktail ingredients except the wine over ice. 2. Strain into an ice-filled collins glass. 3. Top with champagne. 4. Garnish with a lemon wheel. Remarks: A different sort of champagne cocktail and one that is very tasty. . . .

PH factor:  10 Recipe Ingredients: Cocktail o ¾ ounce Ararat 5 Star VS Armenian brandy o 1 ½ ounces Aperol liqueur o ½ ounce Honey Syrup, see: Syrups etc. o ½ ounce Rosemary Syrup, see: Syrups etc. o prosecco Garnish o rosemary sprig Method: 1. Stir cocktail ingredients except prosecco over ice in a mixing glass. 2. Serve up in a champagne flute or over ice in a collins glass. 3. Top with prosecco. 4. Garnish with rosemary sprig. Remarks: This is a