PH factor: 8.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce white Crème de Menthe o 1 teaspoon lemon juice o champagne Garnish o lemon twist Method: 1. Shake cocktail ingredients except champagne over ice. 2. Strain into an ice-filled highball or collins glass. 3. Top with champagne. 4. Garnish with lemon twist. Remarks: If you are not a mint fan we recommend only a splash of Crème de Menthe. . . .

PH factor: 8.0 Recipe Ingredients: Cocktail o 1 ½ ounces 1800 Añejo tequila o 1 teaspoon St. Germain liqueur o 2 1x3 inch pieces of lemon peel (julienned) o 3 ounces Fever-Tree Premium Club Soda Garnish o additional lemon peel Method: 1. Stir cocktail ingredients except soda in an ice-filled highball or collins glass. 2. Add julienned lemon peel. 3. Top with soda. 4. Twist an additional piece of lemon peel over the glass and discard. Remarks: Generally, we don’t suggest practicing one’s knife skills while drinking tequila. But as presentation is important do be careful. . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Southern Comfort o 2 dashes Pernod Absinthe Supérieure o ½ ounce fresh lime juice o ½ ounce grenadine Garnish o orange twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a martini glass. 3. Garnish with an orange twist. Remarks: This cocktail is crowded with flavors. As ever, be careful with the absinthe and generous with the grenadine. Relax and enjoy. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o 1/3 ounce Bénédictine D.O.M. o 1/3 ounce yellow Chartreuse o 1/3 ounce Cointreau o 1/3 ounce Licor 43, Cuarenta y Tres o 1/3 ounce Luxardo Maraschino Garnish o 1 Tillen Farms Merry Maraschino cherry Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a cherry. Remarks: Complicated, in an interesting way. You will want to sip this. Perfect for after or before dinner. But be careful or you might end up skipping dinner entirely. . . .

PH factor: 9.0 Recipe Ingredients: Cocktail o 1 ounce sake o 1 ounce Grand Marnier liqueur o champagne Garnish o orange peel Method: 1. Combine sake and Grand Marnier in a champagne flute. 2. Top with champagne. 3. Garnish with an orange peel cut into the shape of a Japanese goldfish. Remarks: It is very easy to drink too many of these. Just kidding about the goldfish garnish thing. But... . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o ½ ounce Crème de Cassis o 4 ½ ounces Sauvignon Blanc Garnish o lemon twist Method: 1. Add cassis to a wine glass. 2. Slowly add wine. 3. Garnish with lemon twist. Remarks: A pleasant wine cocktail that’s good anytime. It can be made in any size or quantity you want as long as you observe a ratio of nine to one wine to Crème de Cassis. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Drambuie o 1 teaspoon Fernet~Branca o 1 ½ ounces pineapple juice o ¾ ounce fresh lime juice o 1 dash Angostura bitters or to taste o 3 ounces Fever-Tree Premium Club Soda Garnish o orange peel Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice filled highball glass. 3. Top with soda. 4. Garnish with orange peel. Remarks: This is a tropical cocktail for those who think they don’t like tropical cocktails. Yes, it does have pineapple and lime juice, but they are balanced by the bitters and the Fernet~Branca. It's not like anything else you might have been tempted to put in a hurricane glass. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o 1 ounce Crème de Mûre o 1 splash Licor 43, Cuarenta y Tres o champagne Garnish o blackberry Method: 1. Combine liqueurs in a champagne flute. 2. Top with champagne and lightly stir. 3. Garnish with a blackberry. Remarks: Why name a cocktail for Hell’s Kitchen? Well, because West 43rd St. isn't what it used to be. When you taste this champagne cocktail, you might say that champagne cocktails aren't what they used to be either. . . .

PH factor: 9.0 Recipe Ingredients: Cocktail o 1 ounce Drambuie o ¼ ounce Crème de Mûre o 1 teaspoon Simple Syrup, see: Syrups etc. o ¾ ounce fresh lemon juice o 3 ounces Fever-Tree Premium Club Soda Garnish o lemon twist o blackberry Method: 1. Shake cocktail ingredients except soda over ice. 2. Serve over ice in a collins glass. 3. Top with soda and stir gently. 4. Garnish with lemon peel and blackberry. Remarks: “The time has come to be gone Though our health we drank a thousand (and 1) times, it's time to Dramble on.” . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o ¾ ounce yellow Chartreuse o ¾ ounce Fernet~Branca o ¾ ounce fresh lime juice o ¾ ounce Demerara Syrup, see: Syrups etc. Garnish o lime wedge Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lime wedge. Remarks: A meaningful kiss, indeed. From Jon Pizano of the Lazy Bird bar in Chicago. . . .

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 soda and an olive. Yes, an olive. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o ½ ounce Bénédictine D.O.M. o ½ ounce Chambord o ½ ounce Cointreau o 1 ounce sake o 1 dash Angostura bitters o 1 ounce pineapple juice o 2 teaspoons fresh lime juice o 1 ounce fresh orange juice Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. Remarks: Of all the ways to enjoy the many colors of autumn this is by far the tastiest. . . .