Tuxedo No. 2
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900. Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
- Serves: 1 person
- Absinthe, preferably St. George Absinthe Verte
- 2ounces gin, preferably Greenhook
- ¾ounce dry vermouth, preferably Dolin
- ¼ounce maraschino liqueur, preferably Luxardo
- 2dashes orange bitters
- Lemon twist, for garnish
Step 1Chill a coupe glass. Rinse with absinthe, then toss out excess liquid.
Step 2In a mixing glass three-quarters filled with ice, stir the vermouth, liqueur and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.