Leitz Eins Zwei Zero Recipe

Measure and add spirits

Add 2 oz German rye whisky, 1/2 oz dry vermouth, and 1/4 oz overproof agricole rhum into a mixing glass.

The overproof rhum is used sparingly to add grassy, funky top notes and lift — if you prefer less punch, substitute with 1/4 oz aged Jamaican rum.

Add 1/2 tsp Luxardo maraschino liqueur and 1/4 oz demerara syrup to the mixing glass. The maraschino adds a subtle cherry-almond nuance while the demerara gives weight without cloying sweetness.

Add 3 dashes Angostura bitters and 1 dash orange bitters to the mixing glass. These provide spice, aromatics, and citrus balance.

Fill the mixing glass with large ice cubes (about 4–6 cubes) so the contents chill rapidly without diluting too quickly.

Stir the cocktail briskly for 30–40 seconds (about 20–30 revolutions) until the outside of the mixing glass feels very cold and the liquid is properly diluted and slightly viscous.

If you prefer a colder, more rapidly chilled drink, add a scoop of cracked ice and stir an additional 10 seconds, then discard cracked ice before straining.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or serve over a large clear ice cube in an old fashioned glass) to remove any small ice shards.

Express the oils of the fresh orange peel over the surface of the cocktail by pinching it skin-side down 2–3 inches above the drink, then run the peel around the glass rim and drop it into the drink as garnish.

Finish by skewering a Luxardo maraschino cherry and resting it on the rim or placing it in the glass.

For a drier version: reduce demerara syrup to 1/8 oz or omit the Luxardo and increase dry vermouth to 3/4 oz. For a sweeter, more dessert-like version: increase demerara to 1/2 oz and keep Luxardo at 1/2 tsp.

To highlight rum character: replace the rye with 1.5 oz aged rum and 0.5 oz rye for a rounder, richer cocktail while keeping other proportions identical.