PH factor:  9.0 Recipe Ingredients: Cocktail       o 2 ounces 1800 Silver tequila o ½ ounce green Crème de Menthe o ½ ounce fresh lime juice o 1 splash agave syrup Garnish o mint sprig Method: 1. Shake over ice. 2. Serve up in a martini glass. 3. Garnish with mint sprig. Remarks: Drinks with this name can be found in several books and in various places on the internet. They couldn’t be further from the shooter recipe found in Tim Federle’s appropriately entitled book “Tequila Mockingbird”. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ¼ ounce fresh lemon juice o ½ orange slice o ½ lemon slice o 1 ½ ounces Remy Martin VSOP cognac o ½ ounce Pierre Farrand Dry Curaçao o 1 ounce Lindemans Framboise Lambic o 1 ounce Lindemans Pêche Lambic Method: 1. Lightly muddle fruit in a mixing glass. 2. Add remaining and gently stir to combine. 3. Pour all into a wine glass. 4. Add an ice cube or two. Remarks: As exotic as the destination it was named after. It may seem a little fussy to make one at a time so you might be tempted to make it by the pitcher full. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Remy Martin VSOP cognac o 1 dash Hella Orange bitters or to taste o champagne Garnish o lemon twist Method: 1. Combine cognac and bitters in a champagne flute. 2. Top with champagne. 3. Stir once gently. 4. Garnish with lemon twist. Remarks: A champagne cocktail for those who take celebrating seriously. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o 1 ounce Chambord Garnish o raspberry Method: 1. Combine cocktail ingredients and heat until fragrant. 2. Serve up in a snifter. 3. Garnish with raspberry. Remarks: Brandy and Chambord when warmed together release a very heady aroma. A Chambord exec was so impressed with this that an ad campaign was created to introduce the drink by asking the question, “Is Paris Burning?” . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o 3 ounces Fever-Tree Premium Ginger Beer o 2 dashes Angostura bitters Garnish o long spiral of lemon peel Method: 1. With a knife or a peeler create a strip of lemon peel as long as possible and spiral it up the inside of a tall glass. 2. Add ice and cognac 3. Add ginger beer and stir lightly. 4. Top with a dash or two of bitters. Remarks: The goal is to create a spiral of the peel of an entire lemon. If the peel breaks, use it anyway and when you finish the drink make another using the peel from a fresh lemon. Remember when life gives you lemons you should practice making the garnish for the Horse’s Neck. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Remy Martin VSOP cognac o ½ ounce Crème de Cassis o 1 splash fresh lemon juice Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a snifter. Remarks: Actually it's much more a soft touch than a hard case. It's a pleasant cocktail that is easy to make. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ¾ ounces Hennessy VS cognac o ¼ ounce Wray & Nephew Overproof White rum o ¼ ounce Pierre Farrand Dry Curaçao o ¼ ounce pineapple juice o 1 dash Angostura bitters or to taste Garnish o lemon twist 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 and lemon peel. Remarks: : There are more recipes for East India cocktails than there are sands in an hourglass. In the interest of saving time, we used one we found on the Epicurious website. We think we made a good choice. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o sugar cube o 1 dash Angostura bitters or to taste o 1 ounce Remy Martin VSOP cognac o champagne Garnish o orange twist o raspberry Method: 1. Muddle bitters and sugar in a champagne flute. 2. Add cognac. 3. Top with champagne and stir once gently. 4. Garnish with orange twist and raspberry. Remarks: Some feel that champagne is only to be drunk in times of celebration. We feel that any time you drink a champagne cocktail it is a celebration. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 sugar cube o 1 dash Pernod Absinthe Supérieure o champagne o ½ ounce Remy Martin VSOP cognac Garnish o lemon twist Method: 1. Place sugar cube in a martini or cocktail glass and drip absinthe onto it. 2. Top with champagne. 3. Float cognac on top of the cocktail. 4. Garnish with lemon twist. Remarks: We used an eyedropper to measure six drops of absinthe and found that it dominated the drink. On your head be it, if you try pouring a dash of it straight from the bottle. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Hennessy VS cognac o ½ ounce Cointreau o 1 tablespoon orange marmalade o ½ ounce fresh lime juice Garnish o orange twist Method: 1. Shake cocktail ingredients vigorously over ice to dissolve the marmalade. 2. Fine strain into a martini or cocktail glass. 3. Garnish with orange twist. Remarks: An orangey, sweet, and very pleasant drink for those who are looking for a change from the ubiquitous mimosa. . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o 2 ounces Hennessy VS cognac o ½ ounce Bénédictine D.O.M. o 1 dash Hella Orange bitters o 3 ounces fresh orange juice Garnish o lemon wheel Method: 1. Shake cocktail ingredients over ice. 2. Strain into an ice-filled collins glass. 3. Garnish with lemon wheel. Remarks: Why the #6 7/8 you ask? Just monkeying around. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o ½ ounce Lillet Blanc o ½ ounce Lillet Rouge o ¼ teaspoon Sambuca Romano o ½ teaspoon Triple Sec Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: Attributed to Harry Craddock, bartender and author of the Savoy Cocktail Book. . . .