PH factor:  9.5 Recipe Ingredients: Cocktail o ½ ounce Woodford Reserve bourbon o 1 ounce Mount Gay XO rum o 2 teaspoons Galliano o 1 cup Godiva Hot Cocoa Garnish o whipped cream o grated chocolate Method: 1. Prepare cocoa per package directions. 2. Combine with remaining cocktail ingredients in a glass mug and stir. 3. Top with whipped cream. 4. Garnish with grated chocolate. Remarks: This hot chocolate cocktail epitomizes balance. Each flavor shines but none dominate. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces St. Germain liqueur o ¾ ounce Fernet-Branca o 2 ounces cold brew coffee o Fever-Tree Elderflower Tonic Water Garnish o orange peel Method: 1. Stir cocktail ingredients except tonic over ice in a collins glass. 2. Top with tonic. 3. Garnish with an orange peel. Remarks: It’s all about the ingredients. The St. Germain adds a floral sweetness to balance the cold brew and Fernet~Branca. The elderflower tonic compliments and calms all of the above. As unusual as this might sound, it tastes fantastic. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o ½ ounce light Crème de Cacao o 1 ½ ounces Godiva White Chocolate liqueur o 2 ounces cold brew coffee o 2 ounces cream Garnish o ground cinnamon o cinnamon stick Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a martini glass. 3. Garnish with cinnamon stick and ground cinnamon. Remarks: In honor of the true heroism of Lady Godiva which is too often overlooked or made light of in spite of the enormity of her sacrifice. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Chivas Regal scotch o 1 ounce Grand Marnier o 4 ounces strong hot coffee Garnish o whipped cream o grated chocolate Method: 1. Stir cocktail ingredients in a cup or mug. 2. Top with whipped cream. 3. Garnish with chocolate. Remarks: This is the fortified coffee other fortified coffees want to be like. Too tired to whip cream? Don’t let that stop you. Float a little cream on top and promise you will whip it next the time. . . .

PH factor:  10 Recipe (Serves Two) Ingredients: Cocktail o 8 ounces Godiva Hot Cocoa o 3 ounces Finlandia vodka o 2 ounces Godiva Chocolate liqueur Garnish o browned marshmallow Method: 1. Prepare cocoa per package directions and chill thoroughly. 2. Shake cocoa and remaining cocktail ingredients over ice. 3. Serve up in cups or glasses. 4. Garnish with browned marshmallow if you must. Remarks: Technically speaking this is yummy. . . .

PH factor:  9.5 Recipe (Serves Two) Ingredients: Cocktail o 1 ounce Mill Six Hemp, White Tea, and Ginger vodka o ½ ounce Bénédictine D.O.M. o ½ ounce St. Germain o 12 ounces Rose Masala Chai, see: Syrups etc. Method: 1. Combine cocktail ingredients. 2. Serve in mugs or cups. Remarks: It is unusual for us to use a flavored liquor, but this is an unusually flavored liquor. If you don’t have Mill Six, use your favorite vodka and infuse it with tea, crystalized ginger and whatever else you might have on hand that you feel would be appropriate. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Crown Royal o ¾ ounce Calvados o ½ ounce Campari o ½ ounce agave syrup o 1 dash Angostura bitters o 4 ounces strong hot coffee Garnish o whipped cream Method: 1. Warm cocktail ingredients except coffee in a saucepan. 2. Add coffee, stir, and pour into a glass cup or mug. 3. Top with whipped cream. Remarks: We won’t recite the entire poem, but this is definitely a drink to serve when: The time has come to talk of many things: Of shoes– and ships– and sealing wax– Of cabbages and Kings…” – Lewis Carroll . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Mount Gay XO rum o 4 ounces strong hot coffee o 1 teaspoon sugar o 1 pinch ground cardamom o 1 pinch grated nutmeg Garnish o 2 ounces warmed cream o chocolate shavings Method: 1. Stir cocktail ingredients in a warmed cup or mug to dissolve the sugar. 2. Add cream. 3. Garnish with chocolate shavings. Remarks: The XO rum provides depth to this caffeinated cocktail. The spices provide a unique flavor. Take the time to warm the cups and cream. You may to want to sip this one. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o 1 ounce Campari o ½ ounce Crème de Cacao o ½ ounce Patrón XO Cafe o 2 ounces cold brew coffee o 1 tablespoon agave syrup Method: 1. Shake over ice. 2. Serve up in a cocktail glass. Remarks: This is a well-balanced cocktail as it is. But if you prefer a little more sweetness try substituting Kahlúa for the Patrón XO. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Crème de Mûre liqueur o ½ ounce Godiva Chocolate liqueur o 1 double espresso o frothed milk Garnish o whipped cream o blackberries o cocoa powder or chocolate syrup Method: 1. Add liqueurs to a warmed mug and stir to combine. 2. Add coffee and frothed milk. 3. Top with whipped cream. 4. Garnish with powder or syrup. Remarks: This is a full-fledged cocktail. If you like sweetness, garnish with chocolate syrup. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Tullamore DEW Irish whiskey o 4 ounces coffee or espresso Garnish o lightly whipped cream o pumpkin pie spice* Method: 1. Stir cocktail ingredients in a glass mug. 2. Top with whipped cream. 3. Garnish with a sprinkle of spice. Remarks: *Pumpkin Pie Spice Combine: 1 /2 teaspoon cinnamon 1 /8 teaspoon ground cloves 1 /4 teaspoon ground ginger 1 /8 teaspoon ground nutmeg. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Campari o ¾ ounce Lillet Rouge o 4 ounces cold coffee or espresso Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a glass or cup. 3. Twist the orange peel over the glass and drop it in as the garnish. Remarks: This tastes much better than it sounds. The acid in the coffee mellows the Campari and yields an unexpectedly pleasant cup of coffee. . . .