franklin bearse

2 oz Smith & Cross Rum
1/2 oz Yellow Chartreuse
1/2 oz Combier Orange Liqueur
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass.

Two Tuesdays ago, we stopped into Brick and Mortar for a nightcap. There, I asked bartender Kenny Belanger for the Franklin Bearse which Misty Kalkofen had created. I later asked Misty about the drink, and she described how she named it after a Cape Cod rum runner who died from a shotgun blast in 1932. The Lowell Sun wrote, "State police laid the slaying at the door of rum runners they believed had been using the garage as a storage place for liquor-laden trucks. The structure stands about 100 yards from the main highway in a rather isolated section a mile west of Hyannis." Misty also mentioned that she first put the drink on the menu the night that Jaime Bissonette was DJing at their weekly Spin the Bottle event.
The Smith & Cross' funk joined the liqueur's orange aroma. Next, the rum's caramel richness filled the sip, and its funk and heat began the swallow. The swallow ended with herbal notes from the Yellow Chartreuse and Angostura Bitters and orange ones from the liqueur. Overall, the Franklin Bearse came across like a Rum Old Fashioned with the rum's potency hitting you perhaps like a shotgun blast.