The Bar’s Tuxedo Cocktail

Thomas Waugh, The Bar | New York City

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.


Serving: 1

  • 2 ounces Plymouth Gin
  • 1/4 ounce fino sherry
  • 1/2 ounce Noilly Prat Ambre Vermouth
  • 1 teaspoon Grand Marnier
  • 1/4 ounce spring water

Garnish: Tomolives

  1. Batch, add to a glass bottle and place in the freezer for 24 hours.
  2. Pour into a coupe or cocktail glass.
  3. Garnish with skewered Tomolives.