PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Hennessey VS cognac o 1 ounce Schladerer Edel-Kirsch liqueur o 1 ounce Lillet Blanc Method: 1. Shake over ice. 2. Serve up in a cocktail glass. Remarks: This is mentioned in 1927’s “Barflies and Cocktails” by Harry and Wynn. We did substitute Schladerer Edel- Kirsch for the original Cherry Heering. It’s what we do. . . .

PH factor:  10 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessy VS cognac o 1 ½ ounces Grand Marnier Method: 1. Pour into a brandy snifter. 2. Enjoy. Remarks: Beautiful in its simplicity and it's authenticity. It would be as beautiful after dinner, as after skiing. . . .

PH factor:  8.0 Recipe Ingredients:       Cocktail o 1 ½ ounces Chivas Regal scotch o ½ ounce Hennessy VS cognac o ½ ounce white Crème de Menthe o Fever-Tree Premium Club Soda Garnish o lemon twist Method: 1. Stir cocktail ingredients except soda over ice in a mixing glass. 2. Strain into an ice-filled highball glass. 3. Top with soda. 4. Garnish with lemon twist. Remarks: A complicated highball. But wouldn’t you expect a little complication in a drink named after a group of men that wear skirts to funerals and pretend to like the sound of bagpipes? . . .

PH factor:  8.0 Recipe Ingredients:       Cocktail o ½ ounce Pimm’s No.1 Cup o ½ ounce dark Crème de Cacao o ½ ounce Remy Martin VSOP cognac Method: 1. Layer in a shooter glass. 2. Enjoy. Remarks: This is chocolatey but not as sweet as you might expect. If you’re not in a hurry, this also could be a great Savoy Hotel Sipper. . . .

PH factor:  9.0 Recipe Ingredients:       Cocktail o 1 ounce Remy Martin VSOP cognac o 1 ounce Sambuca Romano o 1 ounce Pierre Farrand Dry Curaçao o 1 egg yolk Method: 1. Shake without ice. 2. Add ice and shake to chill. 3. Fine strain into a cocktail glass. Remarks: Based on a classic cocktail that dates to the 1930’s . . .

PH factor:  7.5 Recipe Ingredients: Cocktail o 1 cup Godiva Hot Cocoa o 1 ounce white Crème de Menthe o 1 ounce Godiva White Chocolate liqueur Garnish o whipped cream Method: 1. Prepare cocoa per package directions. 2. Combine with remaining cocktail ingredients in a cup or glass mug. 3. Top with whipped cream. Remarks: This has both Crème de Menthe and chocolate liqueur in it. Mint and chocolate do go together so well. . . .

Recipe Ingredients: o 3-4 whole dried Thai chili peppers o 8 ounce Aperol or other spirit Method: 1. Combine Aperol and chilis in a glass jar and let steep. 2. Test after 10-15 minutes and continue to test frequently until desired heat is attained. 3. Strain into an airtight container. 4. Store in a cool dark place for up to 3 months. Note: To infuse more spirits increase the infusion time not the number of chilis. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o ½ ounce light Crème de Cacao o ½ ounce white Crème de Menthe o 4 ounces cold strong coffee o 1 scoop coffee ice cream Garnish o whipped cream Method: 1. Blend cocktail ingredients until smooth. 2. Serve in a hurricane glass. 3. Top with whipped cream. Remarks: A sweet and tasty milkshake any kid would love. However, the double shot of espresso and two liqueurs should warrant at least a NC-17. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 cup Godiva Hot Cocoa o 1 ounce white Crème de Menthe o ½ ounce Godiva White Chocolate liqueur Garnish o cocoa powder Method: 1. Prepare cocoa per package directions. 2. Combine with cocktail ingredients in a warmed cup or mug. 3. Garnish with cocoa. Remarks: This is a very adult hot chocolate. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 4 ounces cappuccino o 1 ounce Flor de Caña Extra Seco rum o ½ ounce white Crème de Menthe o ½ ounce Kahlúa Method: 1. Prepare cappuccino. 2. Pour remaining cocktail ingredients into a warm cup or mug. 3. Top with cappuccino. Remarks: It isn't easy finding recipes that have white Crème de Menthe and coffee in them. We added cappuccino to the Virgin’s Kiss cocktail and liked the result. A lot. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce light Crème de Cacao o 1 ounce white Crème de Menthe o 2 scoops vanilla ice cream Garnish o mint sprig Method: 1. Blend all until smooth. 2. Serve up in a hurricane glass. 3. Garnish with mint sprig. Remarks: Had this been made with green Crème de Menthe it would be a frozen Grasshopper. Although why a grasshopper would ever find itself in polar bear country is beyond us. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Finlandia vodka o 1 ounce white Crème de Menthe Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: “Another vodka stinger. I’ll drink to that!” Thank you, Mr. Sondheim, for everything. . . .