Tract · Cocktails

Sparkling · Shaken · Historical · complexity 2/5

Leo's Special

Leo's Special is apricot brandy and dry Martini with bitters, lengthened with dry Champagne.

apricot · dry vermouth · champagne · festive

Served in Tumbler.

Variants (2)

Café Royal Cocktail Book by W. J. Tarling (1937, p.131) — Cocktail

1 dashorange bitters base
0.33 partapricot brandy — apricot brandy, Bolsmodifier
0.67 partdry vermouth — dry Martini vermouthmodifier
champagne — dry Champagneother
  1. Shake.
  2. Pour into a tumbler.
  3. Fill up with dry Champagne.

Garnish: Piece of lemon peel.

Invented by Leo Schwabl; 1st Prize Madrid, 1933.

Distinct from the later long-drink version published in Section Two of the same book.

Café Royal Cocktail Book by W. J. Tarling (1937, p.231) — Long drink

lemon peel — Lemon Peelacid
1 dashorange bitters — Orange Bittersbase
0.33 partapricot brandy — Apricot Brandy, Bolsmodifier
0.67 partdry vermouth — Dry Martini Vermouthmodifier
champagne — Dry Champagneother
  1. Shake, pour into a tumbler, fill up with dry Champagne, and add a piece of lemon peel.

Garnish: Piece of lemon peel

Invented by Leo Schwabl. 1st Prize Madrid, 1933.

Distinct long-drink version from Section Two; separate from the earlier cocktail entry of the same name.

See also: Leo's Special