Tuxedo No. 2

Name: Tuxedo No. 2
Yield: 1 drink
Ingredients: Absinthe, preferably St. George Absinthe Verte; 2 ounces gin, preferably Greenhook; 3/4 ounce dry vermouth, preferably Dolin; 1/4 ounce maraschino liqueur, preferably Luxardo; 2 dashes orange bitters; Lemon twist, for garnish

Recipe from Jarred Roth

Adapted by Robert Simonson

Tuxedo No. 2 — Stephen Speranza for The New York Times

Rating: 4(73)
Notes: Read community notes

This version of the Tuxedo cocktail first appeared in a cocktail book in 1900. Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth. —Robert Simonson

Featured in: Bars Are Putting on the Ritz With an Old Drink: The Tuxedo

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Ingredients

Yield:1 drink

Absinthe, preferably St. George Absinthe Verte
2ounces gin, preferably Greenhook
¾ounce dry vermouth, preferably Dolin
¼ounce maraschino liqueur, preferably Luxardo
2dashes orange bitters
Lemon twist, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Chill a coupe glass. Rinse with absinthe, then toss out excess liquid.
Step 2
In a mixing glass three-quarters filled with ice, stir the vermouth, liqueur and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

Ratings

4 out of 5

73 user ratings

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Private Notes

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Cooking Notes

Peter6 years ago

Presumably tastier if the gin is also added in step 2.

Steve6 years ago

I suggest modifying step 2 to include gin.

Howard6 years ago

You forgot to add the gin in the prep

Martin S4 months ago

I didn’t have absinthe, so left it out. Against expectations, turned out to be a quite nicely balanced cocktail (I slightly upped the maraschino, but the suggested ratios are probably optimal).

Mark2 years ago

For those who want something other than Angostura brand bitters (not specified in the recipe, but mentioned in comments), try Scrappy's. Generally finer and more intense.

Allyson4 years ago

I didn't realize I was super low on gin, so I did half gin and half genever, and it turned out really good!

Craig C6 years ago

As others have noted, don't forget the gin in step 2. Another good absinthe substitute is Herbsaint, an anise liqueur from New Orleans that was probably concocted as an absinthe substitute in the 30s. Also good in Sazeracs. (Note that "Herbsaint" is a near anagram of "absinthe".)

lisanaturally6 years ago

I didn't have any absinthe, so I used green Chartreuse spiked with anise extract. Very nice drink, I will incorporate it into my repertoire!

bruce6 years ago

When making in batches, add a little absinthe to the pitcher . . . Normally, I’m not a fan of Agostura Orange Bitters, but it was perfect in this . .