THE BEVERAGE INFORMATION GROUP SPIRITS, WINE & BEER MARKETERS 2011
The Billy Penn Club (pictured above to the left) is made with gin, vermouth, lemon juice, apple butter and egg whites. The Old Fashioned (right) is the bar’s top selling drink.
The industry’s directory of choice now includes beer!
Th e variety—there are over twenty
new cocktails in every iteration of the menu—is the main selling point here. Th e varied clientele—hipsters, lawyers, couples, groups—are like craft beer drinkers; they’re drawn by the new and the diff erent. (Th ere is a small menu of beer and wine, by the way, but it’s really all about the cocktails.) Th e drinkers still like a classic. Welsh says
the best-selling drink is the Old-Fashioned. “We sell about 40 in a week,” he notes. “We sold 44 last week.” Th ey play it straight: bitters, ice, sugar and a good dose of Buff alo Trace, the house Bourbon (also $12). Th e cocktail menu is about six times the
size of the food menu, by the way! With only 960 square feet in the entire place— fl oor, bar, restrooms and storage—there’s just no room for a kitchen. Th ere’s a relationship with nearby restaurant Supper to provide a simple bar menu: one big, awesome crab cake and a small assortment of snacks. Th ere’s an enthusiast vibe here, to be
sure; people talk drinks and spirits. But the main buzz comes from the accessible exclusivity of a small, special place. When you’re at the Franklin, attention is centered on you and fi nding the perfect drink for your moment. People are happy to make that investment at the Franklin Bar.
Lew Bryson lives outside Philadelphia
and writes about the beers, cocktails and bars of that city, and well beyond.
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