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 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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4 comments:
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.
Bitters were an afterthought in the creation process. Definitely helped by during things out. Plus, spice added to the drink.
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.
Very beautiful drink. Suave and still powerful with lots of niches to taste into.
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