1 oz Cognac
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Campari
2 ds Bitters (Jerry Thomas Decanter Bitters were what I used)
1 twst Lemon peel (As garnish)

Stir with ice and strain into a cocktail glass. Garnish with lemon oil from a twist (or the whole twist)


When I attended Gary Regan's Cocktails in the Country retreat in 2015, I had my turn making drinks for everyone during the Organized Chaos session. In my 20 minute time block, I came up with 5 or 6 drinks on the spot with this one being my favorite, and it started by spying the bottle of Camus Cognac on the shelf. The direction I took was inspired by the Lucien Gaudin for I paired Campari with curaçao. In the Negroni-variation vein, I also thought of Phil Ward's 2005 Cocktails in the Country drink, the Cornwall Negroni that had Punt e Mes and bitters in the mix. For a name, I stuck with the Lucien Gaudin concept and dubbed this one after another fencer, Rene Barbier -- a Frenchman who medalled in the 1928 Olympics. I did not take down tasting notes during the melee, but I do recall Gaz commenting that "this is my sort of drink!"

Cocktail summary
Posted by yarm on 6/24/2020
Created by
Frederic Yarm, Loyal Nine, Cambridge, MA as created at Painter's Tavern in Cornwall on Hudson, NY.
Is the
author's original creation
Not yet rated
4.5 stars
(9 ratings)
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  • Awesome! Used Angostura bitters — ★★★★★
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Very good with high proof cognac, grand marnier and angostura.  5 stars.