PH factor:  8.0 Recipe Ingredients: Cocktail o 4 ounces strong hot coffee o 1 teaspoon brown sugar o 1 ounce Remy Martin VSOP cognac o 1 ounce Bénédictine D.O.M. Garnish o orange peel o 3 whole cloves Method: 1. Stir coffee and sugar in a cup. 2. Warm remaining cocktail ingredients and add to the coffee. 3. Garnish with long strip orange peel studded with three whole cloves. Remarks: This is made interesting by the cloves. They make a profound statement. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessy VS cognac o ¾ ounce Demerara Simple Syrup, see: Syrups etc. o 3 ounces hot Italian roast coffee. We use Illy Classico. Garnish o lightly whipped cream o grated nutmeg Method: 1. Combine and stir cognac and syrup in a warmed mug. 2. Add coffee and stir again. 3. Top with whipped cream and dust with freshly grated nutmeg. Remarks: A pleasant cup of coffee that is strong and a little sweet. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail       o 2 ounces 1800 Silver tequila o your favorite hot sauce to taste o one whole new pickle Method: 1. Pour tequila in a shooter glass. 2. Add hot sauce to taste. 3. Toss it down. 4. Slam it like you’re from Alabama. 5. Bite the pickle. Remarks: Derived from a recipe found in Tim Federle's entertaining book of the same name. This is for shooter and spice lovers only. However, a large bite of a new pickle works wonders. ¡Andale! ¡Andale! Mas tequila, por favor. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail       o 3 grapes o 2 ounces 1800 Reposado tequila o 1 ounce Pierre Farrand Dry Curaçao o ½ ounce fresh lemon juice o ½ ounce fresh lime juice o ½ ounce egg white o ½ ounce agave nectar Garnish o 3 grapes Method: 1. Muddle grapes in a cocktail shaker. 2. Add remaining cocktail ingredients and shake without ice. 3. Add ice and shake again to chill. 4. Fine strain into cocktail glass. 5. Garnish with fresh grapes. Remarks: This is an interesting cocktail and one that is appropriately rich tasting. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail       o 1 ounce 1800 Silver tequila o ¾ ounce Galliano o ½ ounce Cointreau o 1 teaspoon Rose’s Sweetened Lime Juice o 3 ounces fresh orange juice o 1 egg yolk Garnish o ½ lime wheel o Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Fine strain into a collins glass filled with ice. 4. Garnish with lime and cherry. Remarks: This is a tasty cocktail. Look at the Carabinieri and sculpt your garnish accordingly. Or not. . . .

PH factor:  8.0 Recipe (Serves Two) Ingredients: Cocktail o 2 ounces 1800 Silver tequila o 3 ounces cranberry juice o 1 ounce fresh lime juice o 2 splashes of Grand Marnier Garnish o lime peels Method: 1. Shake tequila and juices over ice. 2. Serve up in stemmed glasses. 3. Add splash of grand Marnier to each. 4. Garnish each with lime peel. Remarks: Perfect drink for those who prefer to not be passionate solitario. Adjust the tequila and cranberry to suit your individual preferences but keep your partner in mind. . . .

PH factor: 10 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o ½ ounce Bénédictine D.O.M. o ½ ounce Cointreau o ½ ounce Galliano o 2 ounces pineapple juice o 3 ounces freshly squeezed orange juice Garnish o orange wedge Method: 1. Shake cocktail ingredients except Galliano over ice. 2. Strain into ice-filled hurricane glass. 3. Float the Galliano on top of the drink. 4. Garnish with the orange wedge. Remarks: This is a remarkable cocktail. You just mix 4 spirits with 2 juices to get a drink that tastes like sunshine. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o sugar o 1 ½ ounces Grey Goose vodka o ¾ ounce Schladerer Edel-Kirsch liqueur o ¾ ounce fresh lime juice Garnish o 2-3 raspberries impaled on a rosemary sprig Method: 1. Moisten the rim a martini glass and invert it into a shallow dish of sugar to coat the rim of the glass. 2. Shake remaining cocktail ingredients over ice to chill. 3. Strain into the prepared glass. 4. Garnish with raspberries and rosemary sprig. Remarks: This was a good drink as we found it, but we did reduce the lime a little from the original recipe to emphasize the Elder- Kirsch. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 bar spoons raspberry preserves or several fresh or frozen raspberries o 2 ounces Tullamore D.E.W. Irish whiskey o ½ ounce fresh lemon juice o 2 ounces Irish Breakfast tea chilled Garnish o lemon twist Method: 1. Muddle raspberries or preserves in a cocktail shaker. 2. Add ice and the remaining cocktail ingredients and shake. 3. Fine strain into an ice- filled collins glass. 4. Garnish with a lemon twist. Remarks: Why a drink at eleven o’clock in the morning? For Hobbits and their fans of course. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 5 ounces Godiva Hot Cocoa o 1 ounce Bombay gin o ¼ ounce green Chartreuse o ¼ ounce Triple Sec Garnish o Chartreuse flavored whipped cream* o Belgian chocolate curls Method: 1. Prepare cocoa according to package directions. 2. Combine cocoa with remaining cocktail ingredients in a cup or glass mug. 3. Top with whipped cream. 4. Garnish with chocolate curls. Remarks: *Combine ¼ cup cream, 1 tsp. Chartreuse and confectioners' sugar to taste. Whip to form soft peaks. . . .

PH factor:  10 Recipe Ingredients: Cocktail o 1 ½ ounces Grey Goose vodka o ½ ounce Aperol o ½ ounce Tia Maria o 2 ounces cold brew coffee Garnish o lightly whipped cream. o grated nutmeg Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Top with whipped cream. 4. Garnish with freshly grated nutmeg. Remarks: The cold brew makes it bitter. The Tia Maria makes it sweet. The Aperol makes it taste a little like oranges and the Grey Goose makes it meaningful. Enjoy. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail       o 2 ounces Clase Azul Reposado tequila o ½ ounce fresh lime juice o 3 ounces Fever-Tree Premium Ginger Beer o ½ ounce Crème de Cassis Garnish o lime wheel Method: 1. Combine tequila and lime in an ice-filled collins glass and stir. 2. Top with ginger beer. 3. Float the Crème de Cassis on top of the drink. 4. Garnish with lime wedge. Remarks: Published as the Mexican El Diablo in “Trader Vic’s Book of Food and Drinks” in 1946. . . .