Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to The Roosevelt Room bar staff via Venmo by searching @Matthew-Korzelius.
White Tuxedo
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.
Editors’ Note
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.