PH factor:  8.5 Recipe Ingredients:       Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce Lillet Blanc o 1 bar spoon Pernod Absinthe Supérieure Garnish o lemon peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a chilled martini glass. 3. Express lemon over the glass and drop it in as garnish. Remarks: Careful, a few of these and you will tell them everything. . . .

PH factor:  9.5 Recipe Ingredients:       Cocktail o 1 ounce Bombay gin o 1 ounce Cointreau o 1 ounce green Chartreuse o ¾ ounce fresh lime juice Garnish o 1 lime wheel o 2 Tillen Farms Merry Maraschino cherries Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with cherries and lime wheel. Remarks: This is a bright tasting cocktail and one you will find hard to ignore. We think it would be a great after dinner drink. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o 1 teaspoon grated ginger o 1 slice cucumber o ½ strawberry o 3 mint leaves o 1 ½ ounces Bombay Sapphire gin o 1 ½ ounces Pimm’s No.1 Cup o 3 ounces Fever-Tree Premium Ginger Beer Garnish o lemon wheel o cucumber slice o ½ strawberry Method: 1. Muddle fruits and vegetables in a cocktail shaker. 2. Add ice and spirits and shake to chill. 3. Double strain into an ice-filled collins glass. 4. Top with ginger beer. 5. Garnish with lemon, cucumber, and the other half of the strawberry. Remarks: There is a lot going on here. In a good way. If you have one of these before dinner, you can probably skip the salad course. . . .

PH factor:  9.0 Recipe Ingredients:       Cocktail o 1 ½ ounces Bombay Sapphire gin o ½ ounce Chambord o ½ ounce Plymouth Sloe Gin o ½ ounce Southern Comfort o 1 bar spoon Campari o ½ ounce fresh lemon juice Garnish o raspberries Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with raspberries. Remarks: This is proof positive that a Slow Comfortable French Kiss is good anytime. No need to wait for mistletoe season. Enjoy. . . .

PH factor:   9.0 Recipe Ingredients:       Cocktail o ¼ ounce Manzanilla sherry o orange peel o 2 ounces Bombay gin o ¾ ounce Lillet Blanc o 1 dash Hella Orange bitters Garnish o orange peel (flamed) Method: 1. Swirl sherry to coat the inside of a martini glass and discard excess. 2. Express orange peel over a mixing glass and discard. 3. Add ice and the remaining cocktail ingredients and stir to chill. 4. Serve up in the prepared glass. 5. Garnish with orange peel. Remarks: This starts out like your basic martini, but the sherry and the bitters make it very much its own cocktail. . . .

PH factor:  9.0 Recipe Ingredients:       Cocktail o 2 ounces Bombay Sapphire gin o ¾ ounce Lillet Rosé o ¼ ounce Lillet Blanc o 1 dash Hella Citrus bitters Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a chilled martini glass. 3. Express lemon twist over the glass and drop it in as a garnish. Remarks: Okay, it’s got sweet vermouth and bitters, but it's still called a martini? A different kind of martini to be sure. One you might enjoy under an awning on a sunny summer day. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce green Chartreuse o 1 tablespoon fresh lemon juice Garnish o 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: This has the in-your-face Chartreuse flavor you might expect. But by the time you get to the ironic cherry you might find it's grown on you. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o 3 ounces Bombay gin o 1 ounce Lillet Blanc o 1 dash Angostura bitters or to taste Garnish o lemon peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with lemon peel. Remarks: Okay. It is the bitters. Shhh! . . .

PH factor:  8.0 Recipe Ingredients:       Cocktail o 2 ½ ounces Bombay gin o ½ ounce sake Garnish o candied ginger or olives Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with candied ginger or olives. Remarks: Sake can be substituted for vermouth in many recipes. We tend to avoid that but thought that this one really highlighted the difference. . . .

PH factor:  9.5 Recipe Ingredients:       Cocktail o 5 leaves of Thai basil or 3 leaves of Italian basil and 3 sprigs cilantro o 1 ½ ounces Bombay gin o 1 ½ ounces Plum Gekkeikan wine o ¼ ounce Chartreuse (green) o ½ ounce fresh lime juice o 1 pinch of ground fennel Garnish o lime twist Method: 1. Lightly muddle herbs in a shaker. 2. Add ice and remaining cocktail ingredients. 3. Shake to chill. 4. Fine strain into a martini glass. 5. Garnish with lime twist. Remarks: The Vietnamese cocktail culture is unique. This is an example of that uniqueness. It's also a delicious drink on its own or with your favorite Asian cuisine. . . .

PH factor:  8.0 Recipe Ingredients:       Cocktail o 3 raspberries o 1 ¾ ounces Bombay Sapphire gin o ½ ounce Chambord o 2 ½ ounces cranberry juice o ½ ounce fresh lime juice o 1 splash agave nectar Garnish o 3 raspberries Method: 1. Muddle three raspberries in a shaker. 2. Add ice and remaining cocktail ingredients and shake to chill. 3. Fine strain into an ice-filled collins glass. 4. Garnish with 3 raspberries on a cocktail stick. Remarks: The flavor and the tartness of the raspberries are front and center and will command your attention. . . .

PH factor:  9.0 Recipe Ingredients:       Cocktail o ½ ounce Bombay Sapphire gin o ½ ounce Mount Gay Eclipse rum o ¾ ounce St. Germain liqueur o ½ ounce fresh lime juice o 1 ounce guava nectar Garnish o lime wedge Method: 1. Shake cocktail ingredients over ice. 2. Serve over ice in a collins glass. 3. Garnish with lime wedge. Remarks: A rich, fruity, and delicious cocktail that will be a real crowd pleaser. You may want to make it by the pitcher full. It will save you a lot of trips. . . .