This variation on the Tuxedo cocktail—a sherry-spiked Martini variation—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.”
Eric Alperin’s Tuxedo No. 2
Eric Alperin, The Varnish | Los Angeles
Ingredients
Serving: 1
- 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
Directions
- 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.