Tuxedo

Tuxedo is a classic cocktail made with gin, vermouth, and a dash of maraschino liqueur. It is typically garnished with a cherry and a twist of lemon peel.

Tuxedo recipe

• 3 cl gin (Old Tom)
• 3 cl dry Vermouth
• 1/2 barspoon Maraschino
• 1/4 barspoon Absinthe
• 3 dashes orange bitters

Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest.

Building a proper Tuxedo

1. Chill a cocktail glass first so the drink stays bright and silky once strained. A few minutes in the freezer works well, or fill the glass with ice water while you mix.
2. Add Old Tom gin, dry vermouth, a small measure of maraschino, a trace of absinthe, and orange bitters to a mixing glass filled with plenty of fresh ice. The balance here is delicate, so small pours matter.
3. Stir steadily for about 20 to 25 seconds. You want the drink very cold and lightly diluted, not aggressively watered down. The Tuxedo should feel polished and seamless.
4. Empty the chilled glass, then fine strain the mixture into it for a clean, clear presentation.
5. Garnish with a cherry and a twist of lemon zest. Express the lemon oils over the surface first, then either discard the peel or place it neatly in the glass, depending on your preferred style.
6. Serve immediately, straight up. This is a cocktail that rewards precision and temperature more than speed.

What the Tuxedo tastes like

The Tuxedo sits close to the Martini family, but it is softer, more aromatic, and slightly more ornate. Old Tom gin brings a gentle roundness, while dry vermouth keeps the profile crisp. Maraschino adds a faint cherry-almond lift, absinthe contributes a whisper of herbal perfume, and orange bitters tie everything together with a dry citrus snap.

If it tastes too sweet, reduce the maraschino slightly. If it feels too sharp, stir a touch longer for a bit more dilution.

Why this drink feels so classic

The Tuxedo is generally linked to the late 19th century and is often associated with New York’s Tuxedo Club, though the exact origin story is not perfectly settled. The most credible context places it among the early deluxe gin-and-vermouth cocktails that evolved alongside the Martini. Its name, presentation, and restrained complexity all fit the era’s polished, formal drinking style.

Best moment to serve it

This is an excellent aperitif: brisk, elegant, and appetite-opening. Serve it before dinner, at a celebration, or whenever a standard Martini feels a little too severe. A well-chilled glass is especially important, since the drink is all about clarity and poise.

A spirit-free Tuxedo-style riff

For a non-alcoholic version, stir a zero-proof botanical spirit with a dry non-alcoholic aperitif, a few drops of cherry syrup, a tiny rinse of absinthe-style alcohol-free herbal distillate if available, and a couple dashes of orange bitters substitute. Strain into a chilled cocktail glass and finish with lemon zest and a cherry for the same dressed-up feel.