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 book called Beta Cock­tails. This book fea­tures hard to find spir­its, mod­ern tech­niques and cur­rent trends in the cock­tail move­ment. One of my favorite recipes from this book is The Six Inch Gold Blade by Al Sotack.

This cock­tail is a won­der­ful use of Smith and Cross Rum. An even bet­ter mix of bit­ter com­po­nents. And then fin­ish all that off with the smokey touch of Laphroaig and spicy mole bit­ters. Brilliant.

Recipe

• 1.5 oz Smith and Cross Rum
• .5 oz Punt e Mes Vermouth
• .5 oz Nar­di­ni Amaro
• .5 oz Campari
• 1 tsp of Laphroaig Scotch
• 2 dash­es of Angos­tu­ra Bitters
• 1 dash mole bitters
• 1 orange twist

Place all ingre­di­ents in a mix­ing glass except the gar­nish. Stir with ice and strain into a chilled cock­tail glass. Express the oils of  a orange twist over the cock­tail and dis­card the twist.