Recipe Ingredients: o 5 tablespoons Trung Nguyên Vietnamese coffee o 10 ounces hot water (200 degrees) Method: 1. Add coffee into a Vietnamese coffee filter. 2. Place spreader onto coffee; twist to level then press to compact the coffee. 3. Tap filter on work surface to remove smaller grinds. 4. Place filter on cup or glass and pre-infuse with 1 ounce of water and wait 30 seconds. 5. Add remainder of water, cover, and wait for it. . . .

Recipe Ingredients: o 6 teaspoons good quality black tea leaves o 750 milliliter bottle of vodka or your clear spirit of choice. Method: 1. Using a funnel add the tea leaves to the spirit. 2. Let steep for 24 hours. 3. Fine strain into an airtight container or wash and reuse the bottle. 4. Store in a cool dark place. Note: To make a “liqueur” use a bigger jar and add 1 cup of simple syrup. . . .

Recipe Ingredients: o ½ cup lemon peel with as little pith as possible o 750 milliliters of vodka or your clear spirit of choice Method: 1. Combine the lemon peel and spirits in a quart-sized Mason jar. 2. Tightly seal and store in a cool dark location. 3. Shake the jar first thing each morning and last thing each night. Repeat daily for four to six days. 4. When the taste is to your satisfaction, fine strain into an airtight container. 5. Seal well and store as you would any spirit. . . .

Recipe Ingredients: o 1 pint blackberries o 750 ml. vodka or clear spirit of your choice o 1-2 sprigs fresh thyme Method: 1. Place berries, vodka and thyme in an airtight jar. 2. Store jar in cool dark place shaking daily for 3-5 days tasting occasionally. 3. When satisfied with the flavor, fine strain into an air- tight container. 4. Seal well and refrigerate. It will keep indefinitely if you let it. But you won’t. NOTE: For darker color smash the berries initially. For best presentation strain through filter paper. . . .

Recipe Ingredients: o 1 ½ cups water o 1 ½ cups milk o 2 cinnamon sticks o 4 whole cloves o 1 star anise clove o 1 tablespoon fresh ginger o 4 tablespoons dried rose petals o 2 tablespoons black tea leaves or 2 tea bags o 3 tablespoons sugar (or to taste) o 1 tablespoon rose water o 1 tablespoon cardamom pods Method: 1. Combine cinnamon, cloves, star anise, ginger, water, and rose petals in a saucepan and bring to a quiet boil. 2. Add tea and sugar and boil over medium heat for three minutes. 3. Reduce heat, add milk and cardamom and simmer for seven minutes. 4. Add rose water and simmer for two more minutes. 5. Fine strain into cups and serve. See : Tea in the Garden of Earthly Delights. . . .

Recipe Ingredients: o 2/3 cup sugar o 2 2/3 cups water o 2/3 cup fresh lemon juice Method: 1. Combine sugar and 2/3 cup water in a saucepan and bring to a boil. 2. Reduce heat and simmer stirring to dissolve sugar. 3. Remove from heat and let cool. 4. Add lemon juice and remaining water to sugar mixture and stir to combine. 5. Fine strain into an airtight container. 6. Seal well and refrigerate. . . .

Recipe Ingredients: o ½ cup plus 2 tablespoons sugar o 1 cup water o ½ cup fresh lemon juice Method: 1. Dice the rind of three juiced lemons and combine with water and sugar in a saucepan. 2. Bring to a boil stirring to dissolve the sugar. 3. Reduce heat, add juice and simmer stirring until it reaches a syrup-like consistency. 4. Remove from heat. 5. Let cool and strain into an airtight container discarding the solids. 6. Seal well and refrigerate. . . .

Recipe Ingredients: o 5 parts cold strong coffee o 5 parts whole milk o 1 part demerara sugar o vanilla extract Method: 1. Combine sugar, milk, and coffee in a saucepan and bring to a simmer stirring to dissolve sugar. 2. Remove from heat and adding a splash of vanilla extract let cool. 3. Transfer to a tray for oversized ice cubes and freeze for at least 24 hours. . . .

Recipe Ingredients: o 1 stick unsalted butter o 6 ounce bourbon Method: 1. Melt butter over medium heat in a nonstick skillet whisking constantly. 2. When milk solids begin to color to a dark brown, turn off heat and continue whisking for an additional 30 seconds. 3. Combine butter with bourbon in a freezer-safe container. 4. When cool, cover and freeze overnight. 5. Break solidified butter and strain bourbon into another container. 6. Seal well and refrigerate. 7. Refrigerate butter for another use. Baking bourbon cookies comes to mind. . . .

PH factor: 9.5 Recipe Ingredients: Cocktail o 1 ½ ounces Woodford Reserve bourbon o ¾ ounce light Crème de Cacao o ¾ ounce Lillet Rouge o ¾ ounce fresh lemon juice Garnish o lemon twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon twist. Remarks: This is a surprising cocktail. At first glance the ingredients don't seem like they would play well together, but they do. It is a tart but well-balanced cocktail with a hint of chocolate. . . .

PH factor: 8.5 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o 1 ½ ounces Lazzaroni Amaretto o 1 teaspoon Simple Syrup, see: Syrups etc. o 1 ounce fresh lemon juice o 1 egg white only if Fancy* Garnish o lemon peel o Tillen Farms Merry Maraschino cherry Method: Plain* (without egg white) 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into an ice-filled Old Fashioned glass. 3. Garnish with a cherry and a lemon peel. Fancy* (with egg white) 1. Shake cocktail ingredients without ice. 2. Add ice and shake again. 3. Fine strain into a chilled cocktail glass. 4. Garnish with a cherry and a lemon peel. Remarks: The above is the original recipe as it was amended by Jeffrey Morgenthaler. *Fancy means egg white is added to the mix. Leave it out for a plain Amaretto Sour. The same could apply to just about any cocktail. . . .

Recipe Ingredients: o 1 cup agave nectar o 1 cup water Method: 1. Combine agave and water in a saucepan and bring to a boil. 2. Reduce heat and simmer stirring until the mixture begins to thicken. 3. Remove from heat and let cool. 4. Strain into an airtight container. 5. Seal well and refrigerate. . . .