PH factor:  9.0 Recipe Ingredients:       Cocktail o 1 ½ ounces Bombay gin o 1 ounce Plum Gekkeikan wine o ½ ounce St. Germain o 3 ounces Fever-Tree Premium Club Soda Garnish o rosemary sprig o thin plum slice Method: 1. Shake cocktail ingredients except soda over ice. 2. Serve over ice in a collins glass. 3. Top with soda. 4. Garnish with rosemary and plum slices. Remarks: This is a refreshing and tasty cocktail. When should one drink it, you ask? Pretty much whenever your plums are ripe. . . .

PH factor:  10 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o 2 ounces Finlandia vodka o 3 ounces Lillet Blanc Garnish o lemon peel and/or olives Method: 1. Stir over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with olives and/or lemon peel. Remarks: If the Vesper is the Fred Astaire of cocktails, this is the Ginger Rogers. She dances every bit as well as Fred but in high heels and, well, in reverse. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o salt o pepper o 2 ounces Bombay gin o ½ ounce fresh lemon juice o 4 ounces tomato Juice o 4 dashes Worcestershire sauce o 6 dashes tabasco sauce or to taste Garnish o lemon wheel Method: 1. Moisten rim of highball glass with lime juice and invert it into a shallow dish containing a mixture of salt and pepper to coat the rim of the glass. 2. Shake remaining cocktail ingredients over ice to chill. 3. Serve over ice in the prepared glass. 4. Garnish with lemon wheel. Remarks: A spicy tomato-based cocktail that lacks the accoutrements of a Bloody Mary. . . .

PH factor:  8.5 Recipe Ingredients:       Cocktail o 3 ounces Bombay gin o 1 ounce Drambuie Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with lemon twist. Remarks: Originally, made with Atholl Brose, a Speyside single-malt scotch liqueur. . . .

PH factor:  9.5 Recipe Ingredients:       Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce Plum Gekkeikan wine o 1 ounce Fever-Tree Premium Club Soda o 1 dash The Cocktail Experiment Lavender Bitters Garnish o black plum slice Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into martini glass. 3. Garnish with a slice of plum. Remarks: If you want a cocktail that is easy to make and yet tastes unlike any cocktail you’ve ever had, then give this a try. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ¼ ounces Bombay Sapphire gin o ¾ ounce Lillet Blanc Garnish o 1 Spanish olive with the pimento removed Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in martini glass. 3. Garnish with olive. Remarks: A classy couple and a classic cocktail. A satisfying martini though it may be considered a little wet. We do not know who felt the pimento had to go. Was it Nick? Was it Nora? We must investigate. Where's Asta? . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce green Crème de Menthe o 1 ounce Godiva White Chocolate liqueur o 2 scoops mint chocolate chip ice cream Garnish o mint sprig Method: 1. Blend all until smooth. 2. Serve up in a martini glass. 3. Garnish with mint sprig. Remarks: A bit like a Grasshopper if said grasshopper had a chip on its shoulder. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce Lillet Blanc o ½ ounce Pernod Absinthe Supérieure o 1 dash The Cocktail Experiment Lavender Bitters Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: Q: What do you get when you mix absinthe, gin, Lillet, and lavender? A: One really good cocktail. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o 1 ounce Lillet Blanc o ½ ounce Pimm’s No.1 Cup o ¼ ounce Cointreau 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: This is a satisfyingly strong cocktail with a unique taste. For those who think a martini must have gin and vermouth, we’ve got you covered, and then some. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay Sapphire gin o 1 ounce Cointreau o 1 ounce fresh orange juice o ½ ounce fresh lemon juice Garnish o Tillen Farms Merry Maraschino cherry Method: 1. Shake cocktail ingredients over ice. 2. Double strain and serve up in a cocktail glass. 3. Garnish with a cherry. Remarks: The Cointreau and the fresh orange juice give this a brunch vibe. Unless you’re a late riser, then perhaps with lunch. Or, if you are an early riser, maybe breakfast? . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ½ ounce Cointreau o ½ ounce grenadine o ¼ ounce fresh lemon juice 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: Summery and light but not superficial. Goes down easy. Perhaps a little too easy. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o 2 ounces Lillet Rosé o ½ ounce grenadine o ½ ounce fresh lemon juice o ¼ ounce orgeat syrup o 2 ounces Fever-Tree Premium Club Soda Garnish o mint sprig Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice filled highball glass. 3. Add soda and stir gently. 4. Garnish with mint sprig. Remarks: A delicious cocktail that is pleasant to drink and gives you an excellent reason to try Lillet Rosé. Enjoy. . . .