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Matthew Korzelius, The Roosevelt Room | Austin, Texas
In The Roosevelt Room’s riff on a classic Tuxedo, Matthew Korzelius adds grapefruit bitters to the expected gin and sherry. Blanc vermouth, meanwhile, nods to the Tuxedo No. 2, while a few drops of salted tarragon olive oil add texture, salinity and a touch of herbal character.
1 ¼ ounces Oxley gin
1 ¼ ounces blanc vermouth
½ ounce manzanilla sherry
2 dashes grapefruit bitters
1 dropper salted tarragon olive oil (see Editors’ Note)
Garnish: lemon twist, expressed and discarded
Add all ingredients except the olive oil into a mixing glass. Stir over ice to until well chilled. Strain into a chilled Nick & Nora glass. Express lemon oils, discarding peel. Evenly distribute one dropper of salted tarragon olive oil on surface of cocktail.
Salted Tarragon Olive Oil
½ cup loosely packed tarragon, destemmed
1 cup virgin olive oil
2 tablespoons rough-cut pink Himalayan sea salt
Combine all ingredients in blender and mix until they’re extremely well-integrated (the color should be a deep, forest green). Add additional tarragon and blend to taste if it seems light in color or doesn’t have a strong herbal character. Bottle without straining in an airtight dropper bottle. Shake before using.