Fall

— No. 98 —

The Six Inch Gold Blade

One of my favorite speakeasy style cock­tail bars is The Franklin Mort­gage and Invest­ment Com­pa­ny in Philadel­phia. Their cock­tail menu is the best I have come across in my trav­els. Yup, I said it… the best. They even have a sec­tion in the menu quot­ing a Howl­in’ Wolf song called “I asked for water and she gave me gaso­line.” The menu is very coura­geous and their exe­cu­tion and style is flaw­less. A few of their cock­tails are fea­tured in this mod­ern cock­tail …

— No. 71 —

Goulet Brulée

2 oz pecan bour­bon ½ oz Grand Marnier ½ oz hon­ey syrup Bar spoon of sweet pota­to purée Grand Marnier foam Top with Turbina­do Sug­ar Angos­tu­ra flame bruleé Add Pecan bour­bon, GM, hon­ey syrup, and the sweet pota­to purée, in a mix­ing glass with ice and shake. Dou­ble strain into a chilled cock­tail glass. Top with Gm foam and place some Turbina­do sug­ar in the mid­dle of the foam. With a olive oil mis­ter filled with Angos­tu­ra bit­ters and 151 …

— No. 68 —

Coffee Cocktail

1 1/2 oz brandy 1 1/2 oz ruby port one whole egg 1/4 oz sim­ple syrup (I like to use cin­na­mon sim­ple syrup) Gar­nish with grat­ed nut­meg Add all ingre­di­ents in a mix­ing glass. I use a hand­held frother to incor­po­rate the egg, or you could use the dry shake method. Then add ice and shake. Strain into a wine glass. Gar­nish with grat­ed nut­meg.

— No. 59 —

Vieux Carré

1 oz Cognac 1 oz rye whiskey 1 oz sweet ver­mouth 1/4 oz Bene­dic­tine 1 dash of Pey­chaud’s bit­ters 1 dash of Angos­tu­ra bit­ters 1 lemon twist Stir all ingre­di­ents except the lemon twist over ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist.