PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Heaven’s Door Straight Rye whiskey o 1 ounce Lillet Rouge o ½ ounce Fernet~Branca o 1 dash Hella Aromatic bitters or to taste Garnish o Tillen Farms Bada Bing 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: We found the original recipe to be bitter. We increased both the rye and Lillet for better balance. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Crown Royal o ¾ ounce Bénédictine D.O.M. o ¾ ounce Lillet Rouge o 1 dash Pernod Absinthe Supérieure 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 a cocktail glass. 3. Garnish with a lemon twist. Remarks: Once the house cocktail for the Restaurant de la Louisiane. The mix of whiskey, sweet vermouth, and Bénédictine accented by the Peychaud’s bitters and absinthe make a very interesting cocktail. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Crown Royal o ½ ounce Drambuie o 1 teaspoon Schladerer Edel-Kirsch liqueur Garnish o   lemon peel Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with a suitably bent lemon peel. Remarks: Some people like their nails a little rusty. This cocktail is for those who like their rusty nails a little kinky. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Wray & Nephew White Overproof rum o ½ ounce light Crème de Cacao o ½ ounce Pierre Farrand Dry Curaçao o ½ ounce fresh lime juice o Fever-Tree Premium Club Soda Garnish o lime peel o mint sprig o powdered sugar Method: 1. Stir cocktail ingredients except soda over ice in a collins glass. 2. Add soda. 3. Garnish with mint and lime and dust with sugar. 4. Serve with a straw. Remarks: This is a very tasty, refreshing, summertime cooler. We’re sure it would also be as tasty with your favorite rum. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o 1 ounce white Crème de Menthe o 1 ounce Kahlúa o 3 ounces cream Garnish o 1 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: At first this tastes minty, then smooth and creamy. As usual, we suggest you use Tillen Farms cherries for a tasty garnish for your cocktail. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail   o 1 ½ ounces Flor de Caña Extra Seco rum o ¾ ounce blue Curaçao o ¾ ounce lemon juice o 1 ounce Coco López coconut cream o egg white o 1 splash agave nectar Garnish o mint sprig Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Strain into an ice-filled highball glass. 4. Garnish with mint sprig. Remarks: This is a tropical cocktail the way God and nature intended. It’s fruity, creamy, sweet and it’s blue. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail   o 1 ½ ounces Flor de Caña Extra Seco rum o 1 ounce fresh lime juice o 4 ounces pineapple juice o 1 dash grenadine o 1 dash Peychaud’s bitters or to taste Garnish o pineapple spear Method: 1. Shake cocktail ingredients except bitters over ice. 2. Strain into an ice-filled collins glass. 3. Top with bitters. 4. Garnish with a pineapple spear. Remarks: Rum and pineapple with lime, sounds familiar? A floater of Peychaud’s bitters makes this one stand out from the tropical cocktail crowd. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces J. Wray Jamaican Silver rum o ½ ounce Cointreau o 1 splash Crème de Cassis o ½ ounce fresh lemon juice o ½ ounce fresh lime juice o ½ ounce fresh orange juice o ½ ounce agave syrup Garnish o lime wedge Method: 1. Shake cocktail ingredients over ice. 2. Serve over ice in a cocktail glass. 3. Garnish with a lime wedge. Remarks: To try to balance the citrus we increased the amount of rum. It worked. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Flor de Caña Extra Seco rum o 1 ounce Mount Gay XO rum o 3 ounces pineapple juice o 1 ½ ounces cream of coconut o 1 ounce cream o 1 dash Angostura bitters Garnish o pineapple spear o Tillen Farms Merry Maraschino cherry Method: 1. Blend cocktail ingredients with several ice cubes. 2. Serve up in a hurricane glass. 3. Garnish with pineapple spear and a cherry. Remarks: Another frozen concoction that helps you hang on. And one to hopefully be drunk before you blow out flip-flop. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Mount Gay XO o ½ ounce Southern Comfort o 1 bar spoon light Crème de Cacao o 1-2 dashes Pernod Absinthe Supérieure Garnish o 2-3 drops E.V. olive oil Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Top with olive oil. Remarks: Perhaps you’re not used to all these ingredients in the same cocktail, but relax, they all do come together nicely. Try it. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o 1 ounce Bénédictine D.O.M. o 1 ounce grapefruit juice Method: 1. Shake over ice. 2. Serve up in a cocktail glass. Remarks: This cocktail is truly “special”. We thought it was a garnish short of a 10! . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 3 ounces Mount Gay Eclipse rum o 1 egg white o 1 ounce fresh lemon juice o 1 teaspoon superfine sugar Garnish o lemon peel Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Fine strain and serve up in a cocktail glass. 4. Lemon peel. Remarks: The rum sour predates the more popular whiskey sour. Fun fact. . . .