Don't Believe the Hype ($15) by Al Sotack
“This is representative of what we do—split bases and subtle manipulations,” Sotack says. Herradura Blanco Tequila, Chichicapa Mezcal and Batavia Arrack start the cocktail on an eye-opening, aggressive path, but a slew of other ingredients (bitter Punt E Mes, Ramazzotti amaro, cherry liqueur, two kinds of bitters) play nice, working to unlock shrouded floral and fruity notes. This drink’s also available at New York’s Goldbar, where Tim Cooper, Sotack’s bartending mentor, holds court.
The Florence Kelley Club ($14) by Sarah Justice
Named after the noted Philadelphia suffragist and activist, Justice’s Florence Kelley Club stands out thanks to the inclusion of scratch-made marshmallow root syrup, a naturally emulsifying addition that produces a cream ceiling when combined with egg white and crème de cacao. The pretty plane of the drink, which also counts Hayman’s Old Tom gin, Dolin Blanc vermouth, Galliano, and lemon juice among its components, is broken with spirited streaks of Angostura bitters.
Boss Lady ($12) by Colin O'Neill
A barback turned bartender (The Franklin most often promotes from within), O'Neill is not screwing around with this rocks-glassed offering. But though Old Grand-Dad 114, Landy VS Cognac and Pedro Ximenez sherry sounds like a recipe for a royal stumble, his inclusion of House Spirits coffee liqueur and demerara sugar mellows the drinking experience. "It's sneakily easy to sip," warns Rando.
The Dutty Ripoff ($12) by Mike "Juice" Treffehn
A riff on the Bookman Daiquiri, a drink from New York’s Death + Company (D+C’s Alex Day was The Franklin’s opening consultant), the Dutty Ripoff is built on a split base of Duquesne Eleve Sous Bois Rhum Agricole and Landy VS cognac. Lime, cinnamon and ginger, the latter two additions in syrup form, take sips in a slightly Polynesian direction, bolstered by Jerry Thomas and Angostura bitters.
Boilo ($8 to $12 depending on whiskey)
A cooked-down combination of lemons, oranges and apples, flavored with ginger, allspice, cinnamon and caraway seed, forms the base for Boilo, the beefiest hot toddy you’ll ever down.
Four Queens Blended Whiskey
Most of the recipes the staff uncovered for Boilo called for Four Queens from Laird’s, the Jersey-based makers of cocktail bar staple applejack. It’s the only blended whiskey The Franklin has served since opening in 2009.
Sideways in Reverse ($12) by Colin Shearn
Though Shearn has since decamped to Louisville to run the St. Charles Exchange, The Franklin's down-south sister bar, he's still present on the new menu. This cocktail balances equal parts Laird’s bonded apple brandy, Campari, St. Germain, and lime juice.
Iron Swan ($13) by Christina Rando
Named for a song by stoner metal gods The Sword, the Iron Swan is Rando’s take on a classic Alexander, which traditionally consists of equal parts Crème de Cacao, cream and choice booze. She tweaks the proportions and tosses in unconventional add-ins like chocolate banana jam (!), but the inclusion of malty, distinctive Bols Genever guarantees you won’t mistake this drink for dessert.