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...
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.
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.
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.
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.
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.
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.
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.
I love these classic cocktails presented as they were designed. Very smooth with just the right amount of sweetness to be a good aperitif. All the flavours blend well together with just a slight hint of spice.
Sometimes the backstory on a cocktail takes it to the next level.