PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Mount Gay Eclipse rum o 1 ounce Boulard Calvados VSOP o ¾ ounce Chambord o 3 ounces pineapple juice Garnish o Tillen Farms Merry Maraschino cherry Method: 1. Add the cocktail ingredients in reverse order to an ice-filled collins glass. 2. Do not stir. 3. Garnish with a cherry, 4. Let settle and serve. Remarks: An Autumn Sunset Lagooned in gold, Uncomforted of morn, Where   old oblivions gather the Melancholy fold of all things That go utterly to death and Mix no more, no more with Life’s perpetually awakening Breath? —Edith Wharton There is absolutely no proof that this was what Edith was drinking when she wrote the above. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Bombay Sapphire gin o ½ ounce Remy Martin VSOP cognac o ½ ounce Boulard Calvados VSOP o Stella Artois Cidre Garnish o 1 apple slice Method: 1. Shake cocktail ingredients except cider over ice. 2. Strain into an ice-filled highball glass. 3. Top with cider. 4. Garnish with apple slice. Remarks: A tasty and enjoyable cocktail. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Mount Gay XO rum o 1 ½ ounces Finlandia vodka o ½ ounce dark Crème de Cacao o 1 ounce Patrón XO Cafe o 3 ounces cold brew coffee 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: If it seems to you that all we did was add cold brew coffee to the Mocha-tini cocktail, let me just say, "Okay you got us". . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o sugar o 2 ounces 1800 Reposado tequila o ½ ounce dark Crème de Cacao o 2 ounces cold coffee or espresso o ½ cup chocolate ice cream Method: 1. Moisten the rim of a margarita glass and invert it into a shallow dish of sugar to coat the rim of the glass. 2. Blend or shake remaining cocktail ingredients until smooth. 3. Serve up in the prepared glass. Remarks: Some recipes call for rimming the glass with salt and some a mixture of salt and sugar. We tried it and felt the salt was a distraction. We suggest using only sugar. . . .

PH factor:  10 Recipe Ingredients: Cocktail o chocolate syrup o 2 ounces Finlandia vodka o 2 ounces Godiva Chocolate liqueur o 1 ounce dark Crème de Cacao o ½ ounce Chambord o 1 ½ ounces cream Garnish o chocolate curls and/or a raspberry Method: 1. Drizzle chocolate syrup on inside of the glass. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with chocolate curls and/or a raspberry. Remarks: This is an excellent example of appropriate naming. The Ultimate Chocolate Martini is exactly what this is. . . .

PH factor:  7.5 Recipe Ingredients: Cocktail o 1 ounce Finlandia vodka o ½ ounce Tia Maria o ½ ounce dark Crème de Cacao o Moroccan Coffee Spice* to taste o Chilled double espresso Garnish o cinnamon stick Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass or cappuccino cup. 3. Garnish with cinnamon stick. Remarks: We used Whole Latte Love’s Monaco light roast espresso beans for their bright flavor and finish. *Available online. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce J. Wray Silver rum o 1 tablespoon white Crème de Menthe o ½ ounce Godiva Chocolate liqueur o 1 espresso Garnish o frothed milk Method: 1. Warm cocktail ingredients except coffee and pour into a cup or mug. 2. Add coffee. 3. Top with frothed milk. Remarks: A really good cup of dessert. It can either be a substitute for or an accompaniment with your favorite postprandial treat. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces strong hot coffee o 1 teaspoon honey o 2 ounces Calvados o 2 ounces dark Crème de Cacao o 1 dash Angostura bitters or to taste Garnish o 3 coffee beans Method: 1. Dissolve honey in strong hot coffee and let cool. 2. When cool combine with ice and remaining cocktail ingredients and shake. 3. Serve up in cocktail glass. 4. Garnish with coffee beans. Remarks: There is a lot of cocktail in this caffeinated cocktail. Enjoy it as it is or adjust to suit your taste. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o ¾ ounce Mount Gay XO rum o ½ ounce dark Crème de Cacao o ½ ounce Tia Maria liqueur o 1 ½ ounces cold brew coffee o 1 scoop coffee ice cream (your favorite) Garnish o whipped cream o chocolate shavings Method: 1. Combine rum and liqueurs in a large cocktail glass or mug. 2. Add ice cream. 3. Pour cold brew over the ice cream. 4. Garnish with whipped cream and chocolate shavings. Remarks: Vodka and vanilla ice cream are good in The Affogato Martini Sundae. Rye, vanilla ice cream and espresso are even better in The Affogato Coffee Cocktail. So why not rum, coffee ice cream and cold brew coffee? Why not indeed. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Southern Comfort o 1 ounce Woodford Reserve bourbon o 2 teaspoon dark Crème de Cacao o 4 ounces coffee or espresso Garnish o 2 ounces whipped cream o shaved chocolate or cocoa powder Method: 1. Stir cocktail ingredients in a cup or mug. 2. Float cream on top. 3. Garnish with cocoa powder or shaved chocolate. Remarks: We used espresso. The result was a strong, well-balanced, cup of fortified coffee. . . .

PH factor:  10 Recipe Ingredients: Cocktail o 3 ounces Ararat 5 Star VS Armenian brandy o ½ ounce Ilegal mezcal o ½ ounce Pierre Farrand Dry Curaçao o ½ ounce St. Germain o 1 dash Hella Citrus bitters Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with an orange twist. Remarks: Where to start? Okay, Eric Satie was a great composer, and The Velvet Gentleman is also a great cocktail. In both cases it is due to their originality. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Ararat 5 Star VS Armenian brandy o 1 ounce Boulard Calvados VSOP o ½ ounce Lillet Blanc Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. Remarks: This comes with the jolt that a good revival needs. Similar to the Corpse Reviver #1, this one is made with Lillet Blanc not rouge. Thankfully, there's more than one way to revive a corpse. . . .