1/3 jigger Apricot Brandy (1/2 oz Rothman & Winter)
1 dash Lime or Lemon Juice (1/2 oz Lime)
3 dash Angostura Bitters (2 light dashes)
Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I reached for Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion and spotted the Barnum Was Right. I remember that this drink was on the menu at Russell House Tavern when I first started working there as one with peach brandy and lemon juice, and I believed that the bar manager sourced the recipe from Ted Haigh's book. Perhaps peach was chosen over the apricot to highlight a new bottle on the shelf or to differentiate it from the Pendennis Cocktail that graced the menu from time to time. While the origins of the Barnum Was Right are unknown according to Haigh, many drinks do first appear in Crosby Gaige's tome (although others appear as new-to-the-literature drink names using old recipes too).