This variation on the Tuxedo cocktail (gin, sherry, and bitters) dates to the turn of the 20th century and swaps sherry for dry vermouth, with the addition of maraschino liqueur and absinthe. Eric Alperin, co-owner of a hospitality group that includes The Varnish in Los Angeles, and Penny Pound Ice, describes the Martini variation as having a “gentle kiss of fruit and an herbaceous bow-tie finish.”
- 2 ounces gin, preferably Beefeater
- 3/4 ounce dry vermouth, preferably Dolin
- 1/4 ounce cherry liqueur, preferably Maraska Maraschino
- 2 dashes orange bitters (1:1, Fee Brothers West Indian Orange:Regans Orange Bitters No. 6)
- absinthe, to rinse
Garnish: lemon twist and brandied cherry
- Combine all ingredients, except absinthe, in a mixing glass over cracked ice and stir until chilled.
- Strain into a chilled coupe rinsed or atomized with absinthe.
- Express lemon twist, then use as garnish. Finish off with a brandied cherry.