Skip advertisement Advertisement

Barney Barnato Cocktail

Difford’s Guide
Discerning Drinkers (54)
Measurements in:
Serves:
1
Ingredients
1 1/2 fl oz Cognac (brandy)
3/4 fl oz Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal, Kina L'Aéro)
3/4 fl oz Aromatized wine (e.g. Lillet Blanc)
1/12 fl oz Ferrand Dry Curaçao liqueur
1 dash Angostura Aromatic Bitters

How to make

Glass

Photographed in an UB Retro Coupe 1910

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of lemon zest twist.

Method

  1. STIR all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Health & Nutrition

Nutrition:

One serving of Barney Barnato Cocktail contains 176 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.01% alc./vol. (46.03° proof)
  • 21.4 grams of pure alcohol
Skip advertisement Advertisement

History

Adapted from Harry Craddock's 1930 The Savoy Cocktail Book which calls for a South African aromatised wine called Caperitif.

This cocktail is named after Barney Barnato, who was born Barnett Isaacs in 1852 in the Whitechapel slum of London and traded on his Jewish-Cockney wit and humour. With only a box of cigars to his name, in 1873 Barney fled poverty to join his brother in the South African diamond rush and changed his name. He formed the Barnato Diamond Mining Company and within ten years he had become a millionaire. He and his brother were eventually forced to sell out to Cecil John Rhodes for $5,338,650, then the single largest cheque that had been written. The fortune was little compensation for being beaten in the battle to control the Cape diamond mines - Rhodes went on to form the now mighty De Beers.

After a brief spell in South African politics Barnato died in 1897 when he was lost overboard near the island of Madeira, whilst on a passage home to England. It is still questioned as to whether he jumped, fell or was pushed. His body was recovered but the mysterious circumstances of his death were never resolved. He is buried at Willesden Jewish Cemetery, London.

His vast fortune was divided between his family, including his sister Sarah and her husband Abraham Rantzen, great-grandparents of English TV presenter Esther Rantzen. Another beneficiary was his son, Woolf Barnato, who used part of this inheritance to become one of the so-called Bentley Boys racing drivers in the 1920s.

Review

Dry, with bittersweet undertones, and aromatic. I've tried this recipe with modern-day Caperitif but prefer the above blend of two apéritif wines in its place.

Skip advertisement Advertisement

Gallery

Skip advertisement Advertisement

Comments & Discussion

Robert Spain
Very good. I have Lillet, but no kina. So, I used just Lillet and made one of my ice cubes with tonic water. I think it added that touch of bitterness/astringence I was looking for.
score: 1
Tuber Magnatum Premium Member
An excellent cocktail and will definitely repeat, but ... reading comments on Quninquinis / Kina aromatised wines on Difford's Guide, at least for this cocktail, he prefers a 50/50 mix of one of the modern Kina Lillet proxies and Lillet Blanc. I made this using Sacred Amber Vermouth one of the modern Kina Lillet substitutes, and I think next time, I will forgo the Lillet Blanc and go with a full 1.5 oz of Sacred Amber Vermouth. For me, the Lillet Blanc contributed a little too much sweetness. I should add that I chose this cocktail to make use of Ferrand Dry Orange Curaçao which I recently acquired. After trying, I wanted more orange so I added a bit more which for me elevated the drink. Maybe that's a function of the Quina Lillet substitute I used?
score: 1
Calvin Grant Premium Member
Had to make do with Combier as I was out of Dry Curaçao. Added some orange zest. Fantastic none the less!
score: 2
Dan Casselman
I really enjoyed this drink. Although now that I have read some history about Barney I would make it with a South African Brandy instead of a Cognac, and sipping and reflecting on whether he jumped or was pushed off the boat.
Sometimes the backstory on a cocktail takes it to the next level.
score: 2
John CARR Premium Member
Retried with actual cognac, very rounded and smooth. At this point I think I prefer the bucolic ruggedness of Armagnac. This cocktail really reflects the choice of base spirit.
score: 2
John CARR Premium Member
A recipe that repays repeated experimentation - perhaps there is no perfect version?! Tonight with Armagnac VSOP, cocchi Americano and the wonderful Pierre Ferrand orange Curacao.
score: 1
Chris Brislawn
Retried with Kina L'Aero d'Or (now that I have some), using Angostura Orange Bitters and Remy 1738. (I think I prefer an arcadian idyll lubricated by cognac.) Instead of orange curacao I substituted P. Ferrand Limited Edition Late Harvest Moroccan Yuzu Dry Curacao, which we both agree really made this cocktail exceptional. Five stars.
score: 2
John CARR Premium Member
Yes this is definitely a five star drink and one of my favourites. Your version sounds very wish indeed!
score: 2
Calvin Grant Premium Member
I'm wanting that limited edition dry curaçao! Cheers.
score: 1
Calvin Grant Premium Member
I made it with a cheap French brandy and it was still really good thanks to the Kina L'Aero and Lillet Blanc combo. I imagine Armagnac or Cognac could bump this up a notch. How goes your winter months my friend?
score: 2
John CARR Premium Member
Yeah it’s pretty high on my faves list! Pretty good thanks. It's been a very full year so far - like many ppl I think - but just back from a lovely dinner with a friend so feeling full and contented right now 😄. How about you?
score: 1
Calvin Grant Premium Member
Also want to amend the cheap French brandy comment. Cost effective would be more accurate. It's Darvelle Freres V.S.O.P. and it's quite good.
score: 1
John CARR Premium Member
Riffing on Ashley and John’s comments, tried with Irish whiskey, which imparted a certain mellowness- have previously been using Armagnac.
score: 1
[removed]
Comment removed
John CARR Premium Member
Retried with Pierre Ferrand Curacao, which added a lovely depth and almost herbal quality; haven’t been able to source other kinas yet, so went with 45ml Lillet. Very rich and fruity, apricot and close to peach flavour, as well as lovely sémillon from the Lillet. I used an XO armagnac.
score: 1
John CARR Premium Member
One of those intriguing drinks that keeps you going back for more sips, and then… one’s glass is empty!
score: 0
Chris Brislawn
Simon is pointing us towards Tempus Fugit Kina L'Aero D'Or, which may be great, but neither that nor Caperitif is available out here in the provinces. Found Bonal Gentiane-Kina aperitif locally and it has the bitter/herbal backbone to use in cocktails like this. L'Aero D'Or sounds like it has more orange-y flavors so I upped the Curacao to 1 tsp and used Angostura Orange bitters. Not too sweet and plenty of interesting flavors going on. My wife agrees that this one is a winner.
score: 2
John CARR Premium Member
How are you finding l’aero d’or vs. the Bonal, given I’ve only had the opportunity of sampling the latter? The former does indeed sound more orange-y! … also in light of what Kina Lillet might have tasted like originally? I suspect Cocchi Americano actually does quite well in reproducing the sweet-bitter vector, I.e. high in both quinine and sugar.
score: 1
Ben R
This is an amazing drink (top 5 for me), although I must admit I've never had the true thing. I haven't been able to find any Kina (supply chain issues for my local liquor stores in early 2023), so I instead used a bottle of Pineau des Charentes. I'm not sure how off that is in terms of flavor, but I assure you the resulting cocktail is excellent.
score: 3
Jakob Bennetsen
Would Cap Corse Blanc work instead of the Kina/Lilley combo?
score: 1

Showing the first 10 of 15 comments.