Featured Cocktail: Franklin's Ghost
Island Creek Oyster Bar serves up this locavore libation, with white whiskey from nearby Bully Boy distillery, and a few bar spoons-ful of sweet-tart Bonnie's Strawberry Rhubarb Jam. If you don't live in the Boston area, feel free to substitute your own locally produced ingredients to keep the indigenous imbibing spirit alive. (For more info about locavore cocktail trend, look for my upcoming article in the May 2013 issue of Cheers.)
Franklin’s Ghost Courtesy of Vikram Hegde, head bartender, Island Creek Oyster Bar, Boston, MA According to Hegde, the name of this drink refers to the rumor that Benjamin Franklin first introduced rhubarb seeds to the American East Coast, and Hegde notes how white whiskey "always brings an ethereal, ghost-like quality to any cocktail." Unaged whiskey proves to be a great, neutral backdrop for the earthiness of the orgeat and Benedictine's herbaceousness. "The small pinch of salt integrates the flavors while masking any underlying bitterness," he explains, "resulting in a smooth cocktail fit for the living."
1 oz. Bully Boy White Whiskey ½ oz. Benedictine Liqueur ½ oz. orgeat syrup ½ oz. fresh lime juice 1 dash Peychauds Bitters 1 pinch of salt 2 bar spoons Bonnie’s Strawberry Rhubarb Jam Mint sprig, for garnish
Add all ingredients except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain into a rocks glass over ice. Garnish with a mint sprig.