Thursday, May 28, 2015

rené barbier

1 oz Camus VS Cognac
1 oz Punt e Mes
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Campari
2 dash Bitter Truth's Jerry Thomas Decanter Bitters

Stir with ice and strain into a cocktail glass. Garnish with lemon oil.

Two weeks ago, I attended Gaz Regan's Cocktails in the Country (read my highlights here). One of the scheduled events was dubbed Organized Chaos and involved everyone pairing up to do a shift behind the bar for the other students as well as special guests and attendees. I think that I banged out 5 or 6 different cocktails in my half hour (all were split into taster portions). I recorded four of the recipes including the one that Gaz wrote up on the Jagermeiser Sidecar. I explained that drink on Facebook as, "When I mentioned Jeffrey Morgenthaler's Jäquiri from Portland Cocktail Week 2012 (recipe here) at dinner during Cocktails in the Country and people didn't think a "Yak-uri" or the idea sounded good, I took it as a challenge. That night during my bar shift, I presented the crowd with a Sidecar but I wouldn't tell them the spirit. It became a crowd favorite and Gary Gaz Regan kept talking about it too. The Jagermeiser Sidecar a/k/a the Meistercar (named by Christopher James) was born." Two of the other novel ones were a Ketel One-Sorel Tiki drink and a Sapin for Yellow Chartreuse Puritan-like riff, and I do recall a joking request for a Ramos Gin Fizz at the end that I gladly fulfilled.
The fifth drink I can recall making (there were possibly more) began by me eying the Camus Cognac bottle. The direction I took was inspired by the Lucien Gaudin for I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the Cornwall Negroni that had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, René Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melée, but I do recall Gaz commenting that "this is my sort of drink!"


Jordan Devereaux said...

Adding bitters as well as bumping up the vermouth seem like good choices. I remember the Lucien Gaudin seeming overly sweet, though that may have been because I wasn't using a London dry gin.

frederic said...

Bitters were an afterthought in the creation process. Definitely helped by during things out. Plus, spice added to the drink.

Paul said...

The René Barbier was really my kind of drink too. Really it's just a solid wall of potent tasteful liquor and the sum of its parts really makes a super drink way better than anything I have tried in a long time. This one will definitely be in my list of the best cocktails. I used Pierre Ferrand 1848 Cognac, but I think it worked just as well. said...

Very beautiful drink. Suave and still powerful with lots of niches to taste into.