The Bar’s Tuxedo Cocktail

Thomas Waugh, The Bar | New York City

the bar at the four seasons thomas waugh

For the revamp of New York’s iconic Four Seasons bar, head of bar operations for Major Food Group, Thomas Waugh, developed this version of the sherry-spiked Martini riff, which is pre-batched, pre-chilled and poured from a crystal decanter.

Ingredients

Serving: 1

  • 18 ounces Plymouth Gin
  • 18 ounces Plymouth Gin
  • 2 1/4 ounces fino sherry
  • 2 1/4 ounces fino sherry
  • 4 1/2 ounces Noilly Prat Ambre Vermouth
  • 4 1/2 ounces Noilly Prat Ambre Vermouth
  • 3 tablespoons Grand Marnier
  • 3 tablespoons Grand Marnier
  • 2 1/4 ounces spring water
  • 2 1/4 ounces spring water

Garnish: Tomolives

Directions
  1. Combine all ingredients in a 1 liter bottle and place in the freezer for 24 hours.
  2. Pour into a coupe or cocktail glass.
  3. Garnish with skewered Tomolives.
Editor's Note

For a single serve option, combine the following ingredients in a mixing glass:
2 ounces gin, preferably Plymouth
1/4 ounce fino sherry
1/2 ounce Noilly Prat Ambre Vermouth
1 teaspoon Grand Marnier

Add ice and stir until chilled and diluted. Then strain into a coupe and garnish with a Tomolive.

Tagged: the bar, thomas waugh, tuxedo

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