PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce Plymouth Sloe gin o ½ ounce fresh lemon juice o 1 tablespoon cranberry sauce Garnish o lemon twist o whole cranberries Method: 1. Shake vigorously over ice. 2. Strain into a cocktail glass. 3. Garnish with lemon twist and cranberries. Remarks: Given you’re most likely to have all the necessaries on or around Thanksgiving Day, this should become a staple of your holiday celebration. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o 1 ounce Campari o ½ ounce fresh lemon juice o Fever-Tree Premium Tonic Water Garnish o lemon wheel Method: 1. Shake cocktail ingredients except soda over ice. 2. Strain into an ice-filled highball glass. 3. Top with tonic. 4. Garnish with lemon wheel. Remarks: The addition of a good mixer is important to the character of a cocktail. We use Fever-Tree products for just that reason. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o ½ ounce Sambuca Romano o 1 ounce cream o ½ teaspoon sugar o 1 egg white Garnish o lemon twist Method 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Fine strain into a cocktail glass. 4. Garnish with lemon twist. Remarks: This cocktail with its two spirits is rather like a couple. As is the case with many couples, one of the parties may try to dominate. Here the Sambuca clearly does. The creamy texture could make it a dessert substitute but boy, I do wish I had ordered one with my tiramisu. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o 1 ounce fresh orange juice Garnish o Tillen Farms Merry Maraschino cherry o orange wheel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with an orange wheel and a cherry. Remarks: Created by Johnnie Solon at the Waldorf Astoria in 1906. It can be drunk at any time but must be drunk after the Opening Day cocktail if it's a home opener for the Yankees. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o 1 ounce grenadine o 1 egg yolk Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Strain into a cocktail glass. Remarks: The next time you are asked, “How do you want your eggs?" Just say, “With gin.” . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay Sapphire gin o ¾ ounce St. Germain liqueur o ½ ounce fresh lime juice o 1 ounce blood orange juice o 3 ounces Fever-Tree Premium Ginger Beer Garnish o blood orange slice and/or lemon thyme sprig Method: 1. Combine the cocktail ingredients except ginger beer in a collins glass. 2. Add ice and stir. 3. Top with ginger beer. 4. Garnish with blood orange slice and/or sprig of lemon thyme. Remarks: A colorful and tasty cocktail. Ginger beer is the foremost flavor and St. Germain is an interesting background for it. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 4 basil leaves o ½ ounce fresh lemon juice o ½ ounce agave nectar o 2 ounces Bombay gin o ½ ounce St. Germain liqueur o 1 dash Hella Orange bitters or to taste o 1 dash Peychaud’s bitters or to taste Garnish o 1 basil sprig Method: 1. Muddle the first three ingredients in a cocktail shaker. 2. Add ice and remaining ingredients and shake to chill. 3. Fine strain into a cocktail glass. 4. Garnish with basil. Remarks: St. Germain would normally be the dominant flavor in a cocktail. However, here the bitters balance the floral taste of the St. Germain very well. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Johnnie Walker Red Label scotch o ½ ounce Bombay Sapphire gin o ¾ ounce light Crème de Cacao o ¾ ounce cream Garnish o grated nutmeg Method: 1. Shake vigorously over ice. 2. Serve up in a cocktail glass. 3. Garnish with nutmeg. Remarks: It's a creamy cocktail that may not seem like the type of thing denizens of the Barbary Coast would be sipping. But perhaps we’re just being prejudiced. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce dark Crème de Cacao o 2 ounces cream Garnish o grated nutmeg Method: 1. Shake over ice. 2. Serve up in a cocktail glass. 3. Garnish with nutmeg. Remarks: In 1915 this cocktail called for equal parts of the ingredients. After testing we found that we liked it better with less Crème de Cacao. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Bombay gin o ¾ ounce yellow Chartreuse o 1 dash orange bitters or to taste Garnish o lemon peel Method: 1. Stir over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: The gin and Chartreuse both being herbal complement each other to produce a strong and complex tasting drink. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ¾ ounce Lillet Blanc o 1 dash orange bitters o ¾ ounce fresh orange 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 been described as an excellent “brunch” cocktail. We agree. Especially if your brunch comes with unlimited cocktails. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce light Crème de Cacao o ½ ounce Lillet Blanc o ¼ ounce fresh lemon juice Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: This is a cocktail with a noble history. The Crème de Cacao suggests that it would be good after dinner. Something to sip in the dining car as you watch the landscape fly past. . . .