• 1 1/2 oz Blue­coat Amer­i­can Dry Gin (Penn­syl­va­nia)
• 3/4 oz Aper­ol
• 3/4 oz fresh lemon juice
• 1/2 oz demer­ara syrup (2–1)
• 1/4 oz Marie Brizard White Créme de Cacao
• 2–3 dash­es Angos­tu­ra Bit­ters
• 2 cucum­ber wheels (not mud­dled)
• 1 heavy pinch of salt

Add all ingre­di­ents into a cock­tail shak­er and shake with ice. The cucum­ber wheels are not mud­dled because at the Franklin Bar they are using larg­er ice cubes, which will break down the cucum­ber wheels and incor­po­rate the cucum­ber into the cock­tail. Dou­ble strain the cock­tail into a chilled coupe glass and left with no gar­nish.

Cock­tail recipe cre­at­ed by Col­in Shearn of Franklin Mort­gage and Invest­ment Co. Philadel­phia.

About the Franklin Mortgage & Investment Company

In the late 1920’s The Franklin Mort­gage and Invest­ment Com­pa­ny served as the front for the largest alco­hol ring in the coun­try. The oper­a­tion dwarfed even that of Al Capone. The Franklin Mort­gage and Invest­ment Com­pa­ny of Philly is a bea­con for those who feel that a dram of alco­hol is not meant as mere­ly a ves­sel for intox­i­ca­tion, but a sen­so­ry expe­ri­ence all its own.

With that said I packed my bags, grabbed a cou­ple close friends and made my way up to Philly for a cou­ple birth­day cock­tails. Luck­i­ly I had the priv­i­lege to meet the bar­tender, Col­in Shearn. He made me the Ghost Hard­ware which is to be fea­tured on their upcom­ing Spring menu. I got to test a few of the new drinks, but it was this drink that stood out.

Oth­er rec­om­mend­ed cock­tails: Yoko, Take Warn­ing and Rid­dles in the Dark.