Tuxedo cocktail served up in a coupe glass with an orange twist

Tuxedo Cocktail (recipe No. 4)

Name: Tuxedo Cocktail (recipe No. 4)
Prep time: 3 min
Total time: 3 min
Yield: 1 serving
Cuisine: American
Ingredients: Old Tom gin — 45 ml (1 1/2 oz); Dry vermouth — 20 ml (2/3 oz); Bianco vermouth — 15 ml (1/2 oz); Fino sherry — 10 ml (1/3 oz); Maraschino liqueur — 5 ml (1/6 oz); Absinthe — 1 dash; Angostura aromatic bitters — 1 dash; Orange bitters — 1 dash

Stir ∙ Coupe glass ∙ 3 min ∙ 24.8% ABV ∙

The Tuxedo is a spirit-forward, Martini-family classic built on Old Tom gin with vermouth, maraschino, and an absinthe accent, stirred and served up. Dry and layered, with juniper and nutty sherry over a whisper of cherry sweetness and a faint anise lift on a crisp finish — a poised pre-dinner sipper.

Ingredients

Servings

Garnish

Orange twist

Instructions for 1 serving

Pre-chill a glass
Stir all ingredients with ice: Old Tom gin 45 mlDry vermouth 20 mlBianco vermouth 15 mlFino sherry 10 mlMaraschino liqueur 5 mlAbsinthe 1 dashAngostura aromatic bitters 1 dashOrange bitters 1 dash
Strain into the chilled glass
Express an orange twist over the cocktail and use as garnish

Tips

Stir over ice for about 30 seconds; this is a spirit-forward build that needs chilling and dilution, not aeration.
Absinthe and the two bitters are dashes only — measure sparingly so the anise accents rather than dominates the gin.
Chill the coupe first so the drink stays cold longer once strained up with no ice in the glass.
Express the orange twist over the surface, then drop it in, to lift the vermouth and sherry aromatics.

History

The Tuxedo dates to the 1880s and is a close relative of the Martini. It is named after the Tuxedo Club in Tuxedo Park, a planned community in Orange County, New York, where it was first mixed; the club also gave its name to the style of menswear that emerged there around the same period. The place name itself derives from the Lenape word tucseto. Numerous versions have appeared since, and the drink most commonly served today is the Tuxedo No. 2. The bartender David Wondrich has written about the cocktail, and it now sits among the International Bartenders Association's official recipes. Early formulas centered on gin, dry vermouth, maraschino, absinthe, and orange bitters.

FAQ

How do you make a Tuxedo cocktail?

Stir Old Tom gin, dry vermouth, bianco vermouth, and fino sherry with maraschino liqueur, plus a dash each of absinthe and Angostura bitters, over ice, then strain into a chilled coupe. Garnish with an orange twist. An optional dash of orange bitters rounds it out.

What is a Tuxedo No. 2?

The Tuxedo No. 2 is the most common modern version of the Tuxedo, built on gin with dry vermouth, maraschino liqueur, absinthe, and orange bitters, stirred and served up. It is the form recognized among the International Bartenders Association's official cocktails.

Is a Tuxedo cocktail shaken or stirred?

Stirred. It is a spirit-forward, Martini-style drink with no juice or egg, so stirring over ice keeps it clear and silky. Shaking would cloud and over-aerate it, dulling the crisp texture the drink relies on.

What glass is a Tuxedo served in?

A chilled coupe glass, served up without ice. Straining the drink into a pre-chilled coupe keeps it cold in the absence of ice and shows off its clarity, with an orange twist as garnish.