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Pretty decent cocktail, I found that a dash of orange bitters really helps round out the sharp edges of the Slivovitz and Becherovka. I also like finishing it with an expressed orange peel, or even just a dropped slice to brighten the aromatics.

I was introcuded to this cocktail in the Be-Bop bar in 2001 by its head barman, Alex. He told me that he was (or had been - I forger) head of the Czech bartenders association and that the drink was his own invention. However I'm pretty sure he called it the Moravian Cockerel. He wrote down the recipe for me - exactly the same as the one given here.

I totally agree with Mr Charnock, five star.

Complex flavors that don’t just rely on bitterness as much as a Negroni. Great change of pace from the usual flavor profiles. More secret herbs and spices than KFC, with cloves and cinnamon at the fore.