Tuxedo
ClassicIBA OfficialA Martini dressed for the evening.
Aromatic and layered. Juniper and dry vermouth form the core, maraschino adds nutty cherry, and the absinthe rinse leaves a haunting anise lift on the nose.
Ingredients
- 2 oz Gin
- 1 oz Dry Vermouth
- 0.25 oz Maraschino Liqueur
- 2 dashes Angostura Bitters
- 0.25 oz Absinthe, to rinse
- Lemon twist · optional garnish
- Brandied cherry · optional garnish
Method
- 1
Rinse a chilled coupe with absinthe, then discard the excess.
- 2
Add the gin, dry vermouth, maraschino, and bitters to a mixing glass with ice.
- 3
Stir until well-chilled, about 20-30 seconds.
- 4
Strain into the prepared coupe and garnish with a lemon twist and a brandied cherry.
The Story
A turn-of-the-century refinement of the Martini, named for the Tuxedo Club in New York — the same enclave that lent its name to the dinner jacket. It dresses the gin-and-vermouth base with a touch of maraschino and an absinthe rinse, formal wear for a familiar classic.
Recipe card
The whole recipe in one shareable image.
