darkness at the edge of town

1 oz Smith & Cross Rum
1 oz Pierre Ferrand Cognac (Monnet VSOP)
1 oz Carpano Antica Sweet Vermouth (Cocchi)
1 tsp Benedictine
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice and strain into an old fashioned glass with a large ice cube.

Two Mondays ago, I returned to an online recipe flashcard set for the Franklin Mortgage & Investment Co. in Philadelphia, and I selected the Darkness on the Edge of Town. I was able to date the drink by way of an October 2010 article on Grubstreet about the menu launch. It appeared like a Smith & Cross Vieux Carré riff akin to the Smith & Cross-laden D-Day Sazerac, and the name was perhaps a Bruce Springsteen reference. Al Sotack confirmed that it was named after Bruce's 1978 album, and when I inquired if the recipe was his or Colin Shearn's, he replied, "It's just funny in context cause I don't even think [Colin] likes the Boss. It's mine." Colin retorted, "Bruce isn’t even my colleague much less the boss."The Darkness on the Edge of Town proffered a pineapple-like rum funk and clove bouquet to the nose. Next, grape and caramel notes on the sip stepped aside for funky rum, rich Cognac, herbal, and allspice flavors on the swallow.