Good luck trying to nail down the origins of the Barnum Was Right cocktail, but Ted Haigh says it existed, so let’s all agree that he’s right, because this cocktail is one you don’t want to miss. (1)
Recipes for this drink vary greatly (at the Varnish in Los Angeles, they use apricot liqueur instead of apricot brandy, and the Milk & Honey family of bars seems to have agreed on using 0.5 oz less gin and peach liqueur), and so do the results (2). By FAR the best version is made (as Ted suggested) with Marie Brizard Apricot Brandy (aka “Marie Brizard Apry”), and (as I suggest) one dash of each kind of Angostura (instead of two of aromatic Angostura). The resulting cocktail is spicy but smoothly fruity with an unexplainable roundness that makes your mouth smile involuntarily. Someone I recently made the cocktail for exclaimed “I…well then if that isn’t…just…wonderful!”
Usually The Cocktail Explorer only suggests brands, but I have to make a note of the Marie Brizard Apry: if you can’t find it, don’t bother. With any other liqueur taking the Apry’s place, this drink is an exercise in mediocrity. So if you see a bottle, buy two, because you will want to make these more than you think.
The Barnum Was Right Cocktail and its ingredients, save Angostura Orange Bitters
BARNUM WAS RIGHT COCKTAIL
2 oz Gin
1 oz Marie Brizard Apricot Brandy
1/2 oz fresh lemon juice
1 Dash Angostura Bitters
1 Dash Angostura Orange Bitters
- combine all ingredients into iced shaker
- shake vigorously and strain into cocktail coupe
- garnish with lemon peel (though none is preferred)
Personal Favorite Brands:
Saint George Terroir Gin, Saint George Botanivore Gin, Beefeater Gin
Sources:
(1) Haigh, Ted. “Barnum “Was Right” Cocktail.” Vintage Spirits and Forgotten Cocktails. Deluxe ed. Beverly, MA: Quarry, 2009. 60. Print.
(2) Sam Ross’ (of Milk & Honey fame) “Bartender’s Guide” mobile app
The Cocktail Explorer 