The Leviathan No. 2 comes to us from Adam Hrapko, who at the time of publishing this, is a young bartender from the Czech Republic working at Black Angel's Bar in Prague. If this is any indication of Hrapko's future, we can expect more great things from him. The recipe was chosen as the winner for the January 2013 Brandy Cocktail Contest and it is a very fine drink that I encourage everyone to try.
What we liked about this cocktail is its classic styling and delicate balance between the ingredients. The compounding of a fine Cognac, two vermouths, orange juice, and a dash of bitter is simply a delight to sip. Hrapko was inspired to create this drink as a take on a famous Czech bartender Rudolf Slavik's Leviathan, which you can read more about in this January 2012 edition of Gaz Regan's Bartender's Bulletin.
A note on the two bottles of vermouth: The Carpano Anitica Formula is a twist on the brand's sweet vermouth and adds vanilla and sugar for a fantastic richness not found in sweet vermouth. Vermouth del Professore can fall into the dry vermouth category and is available in Europe and a few other countries, though getting it in the U.S. seems to be tricky. If needed, substitute with another high-end dry vermouth.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 50 ml [1 3/4 ounces] Martell Cognac X.O.
- 10 ml [1/3 ounce] Carpano Antica Formula [brand of sweet vermouth]
- 10 ml [1/3 ounce] Vermouth del Professore [brand of dry vermouth]
- 20 ml [3/4 ounce] Fresh orange juice
- 2 dashes Becherovka [brand of herbal bitter liqueur - brand website]
- Orange zest for garnish
- Pour the ingredients into a cocktail shaker filled with ice.
- Hard shake then double strain into Maria Antoinetta glass [Champagne coupe].
- Garnish with an orange zest.
Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.