Leap Year Cocktail recipe
Created at London's Savoy Hotel in 1928, this rare gin classic balances sweet vermouth, orange liqueur, and lemon.
Method: Shake ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 2 oz London Dry gin (preferably Plymouth or a classic juniper-forward bottling)
- 1/2 oz Grand Marnier (or premium orange cognac liqueur)
- 1/2 oz sweet vermouth (Italian sweet vermouth)
- 1 dash fresh lemon juice
How to make a Leap Year Cocktail
- Chill a coupe glass in the refrigerator or freezer.
- Combine the London Dry gin, Grand Marnier, sweet vermouth, and lemon juice in a cocktail shaker filled with ice.
- Shake vigorously for fifteen seconds until chilled and properly diluted.
- Strain the liquid cleanly into the chilled coupe glass.
- Express the oils from a lemon peel over the surface and discard or rest on the rim as a garnish.
Garnish
Lemon twist
Pro tip
Use a high-proof London dry gin to ensure the botanical backbone cuts cleanly through the rich cognac and sweet vermouth.
History of the Leap Year Cocktail
The cocktail was created by legendary head bartender Harry Craddock at the American Bar of London's Savoy Hotel for Leap Day on February 29, 1928. It was subsequently published in his definitive 1930 reference guide, The Savoy Cocktail Book, cementing its status as a rare calendar-locked classic.
Flavour profile
Citrusy, Herbal, Complex, Rich
Variations
- February 29th Twist — Substitute dry vermouth for sweet vermouth to create a drier, sharper profile.
- Cointreau Edition — Swap Grand Marnier for Cointreau to highlight bright orange brightness over rich cognac depth.
- Navy Strength Leap Year — Use naval strength gin at 57% ABV to amplify botanical punch against the modifier proportions.
Practise making the Leap Year Cocktail in the free Virtual Bar game.