When Misty Kalkofen made this for me in September 2012, she told me that she wanted to teach the returning students how to drink. My blog post describes, "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.'" Yup, this one hits you like a shotgun blast to the head, but a tasty way to go.

https://cocktailvirgin.blogspot.com/2012/09/franklin-bearse.html

I used germain-robin brandy and la gitana manzanilla sherry, and assumed the chartreuse was green. The sherry doesn't get lost, which I appreciate. It's like a lighter, fresher last word- definitely recommended!

This is just such a beautiful use of manzanilla in a modern cocktail. For lack of celery bitters, I used Ango, with good results. Might try something different next time. Delicious. 

This really is a nice combination of Manzanilla sherry and Green Chartreuse--without the Chartreuse overpowering the rest as can so easily happen. The proportions are spot on and every element can be tasted and contributes here (including the pinch of salt.) I rate it a 4.5/5 as a semi-dry cocktail.

I didn't expect to love this cocktail as much as I do, since I'm not always a fan of genever (I have the bols barrel-aged). Now, I think I'll keep it around just so I can make this. All of the ingredients merge well and I like the balance, though the maraschino might be a bit dominant for some. The cardamom adds a lot of flavor, so don't skip the garnish. My apple brandy is clear creek.

This is more of a dessert cocktail, but it is spicy, herbal, and minty and I like it. I can't really taste the batavia arrack behind the liqueurs; the branca menta and nux alpina dominate but I like them both and think they work quite well together.

I subbed my own homemade nocino for the Nux Alpina and am experiencing something very much like the way the rubber soles of new sneakers smell.

There's a lot of strong flavors in this drink. I feel like the Batavia Arrack is present, but it's understated.

Subbed Taneda for Avese and it was fabulous!

This one grew on me as I sipped it. The Ransom gin takes over with its cardamom/juniper/coriander/corn/malt character, but this is supported in a constructive way by the sweet, lemony, gentiane character of the Aveze. The pamplemousse acts more like a typical fruity vermouth base providing broader context--rather than a grapefruit impression. Somewhat sweet overall, but matching the flavor intensity of the gin.

Curated this slightly - moved "crema" from the brand side to the ingredient side.

Bumped up the bourbon to 1.25 oz.

Bumped the bourbon to 1.25, orange peel garnish. Delicious, on the sweet side. Next step is trying with Rye to dry it out more.

1.5 rye, orange peel.

Used 1.5 oz Four Roses small batch bourbon. Absolutely delicious.
Rate 4.5 easily.