PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o 1 ounce St. Germain liqueur o 1 ounce Sauvignon Blanc or your favorite white wine Garnish o lime twist Method: 1. Shake over ice. 2. Serve up in a martini glass. 3. Garnish with lime twist. Remarks: St. Germain provides the body and warmth which makes this a unique martini. So, picture a lazy afternoon in Paris. Now, picture yourself holding a drink. Get the picture? . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ¼ ounce Campari o ½ ounce Triple Sec o ½ ounce fresh lemon juice Garnish o lemon twist Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon twist. Remarks: Created in California in the ‘90s. The Jasmine can be your “Gateway Drink” to the bitter world of Campari. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o 1 ounce Finlandia vodka o 2 ounces Kahlúa o 2 ounces pineapple juice o 2 ounces Fever-Tree Premium Tonic Water Method: 1. Shake cocktail ingredients except tonic over ice. 2. Strain into an ice-filled collins glass. 3. Top with tonic. Remarks: And now for something that is truly completely different. Not so much for combining gin and vodka, that’s been done before. Kahlúa and pineapple is a bit of stretch, but not a leap. Okay, adding tonic water is frankly a little odd. But the end result is an egg cream like cocktail that is very tasty. The end justifies the means, right? Right? . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o ½ ounce Chambord o ½ ounce Kahlúa o 1 teaspoon fresh lemon juice o 1 splash grenadine Garnish o orange peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange peel. Remarks: This one began with the In the Clover Coffee cocktail. As we were balancing that we tried it without coffee and found that was also an excellent cocktail. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 splash of Lillet Blanc o 3 ounces Bombay Sapphire gin Garnish o lemon twist Method: 1. Fill a martini glass with ice, add Lillet and swirl to coat and chill the glass. 2. Add gin and ice to a mixing glass and stir to chill. 3. Discard ice and Lillet from the martini glass. 4. Strain the gin into the prepared glass. 5. Garnish with lemon twist. Remarks: The idea behind the In and Out Martini is to drink chilled gin in a chilled glass with just the memory of chilled vermouth. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce fresh lime juice o 3 ounces Fever-Tree Premium Club Soda Garnish o lime wheel Method: 1. Combine gin and lime in an ice-filled collins glass. 2. Top with soda and stir gently. 3. Garnish with lime wheel. Remarks: A "highball" that dates to the early 1900s. The Gin Rickey is a good example of a cocktail with only one spirit but it's one that plays well with others. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ½ ounces Bombay gin o 1 ½ ounces Lillet Blanc Garnish o cocktail onions Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with an odd number of cocktail onions greater than one. Remarks: The Gibson has become a modern rarity and a code word for cocktail know-how. In the restaurants and bars where they are available, they are offered and enjoyed with the enthusiasm of a shared secret. . . .

PH factor:  10 Recipe Ingredients: Cocktail o 2 ounces birch leaf infused Bombay gin* o ¾ ounce Lillet Blanc o ½ ounce green Chartreuse Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Express lemon peel over the cocktail and drop in for garnish. Remarks: Not only is the infused gin used in this cocktail delicious there are more uses for these tasty leaves. Tea, anyone? *Combine several ounces dried birch leaves (Birchen-Blatt) with 1 pint Bombay g in and steep for at least 24 hours. Fine strain, discarding the solids, and store as you would any spirit. Birchen-Blatt, dried birch leaves, are available online. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ½ ounce fresh lime juice o 4 ounces Fever-Tree Premium Ginger Beer Garnish o lime wedge Method: 1. Add gin and lime juice to an ice-filled highball glass and stir. 2. Top with ginger beer. 3. Garnish with a lime wedge. Remarks: Is a Foghorn really necessary? On a “Dark and Stormy” night, definitely. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 3 ounces Bombay Sapphire gin o 1 ounce green Chartreuse o 1 ounce fresh lime juice o 1 egg white Garnish o lime peel Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Fine strain into a martini glass. 4. Garnish with lime peel. Remarks: Formerly the Green Ghost Cocktail. After testing and adjusting it, we renamed it because as her new name implies we found her to be a little bitter. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o 1 ounce Galliano liqueur o 1 ounce fresh lime juice o Fever-Tree Premium Ginger Beer Garnish o mint sprig Method: 1. Stir to combine cocktail ingredients except soda in an ice-filled collins glass. 2. Top with ginger beer. 3. Garnish with mint sprig. Remarks: A combination of ingredients that actually benefits from the dilution caused by melting ice. This is not a problem as you are apt to be sipping it. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Lillet Blanc o 1 tablespoon Pernod Absinthe Supérieure o ½ ounce Triple Sec o 4 ounces fresh orange juice o 1 dash Hella Orange bitters Garnish o orange slice Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange slice. Remarks: : Not a new cocktail. This recipe is in the Savoy Cocktail Book of 1930. . . .