
Tuxedo Cocktail
The Tuxedo Cocktail is a sophisticated blend that combines gin or rye whiskey with dry vermouth, orange bitters, and a touch of maraschino liqueur, creating a refined and elegant drink. Garnished with a twist of lemon or a cherry, it offers a perfect balance of sweetness and herbal complexity, making it a timeless choice for cocktail enthusiasts. Its classic presentation and rich flavors evoke the charm of a formal evening, reminiscent of a well-tailored tuxedo.
Ingredients
- 1 1/2 ozDry Vermouth
- 1 1/2 ozGin
- 1/4 tspMaraschino liqueur
- 1/4 tspAnis
- 2 dashesOrange bitters
- 1Cherry
Pairs Well With
- Oysters and shellfish
- Caviar and crostini
- Smoked salmon canapés
- Beef Wellington
- Dark chocolate tart
- Aged cheddar and nuts
Preparation
Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest.
Best Enjoyed
Pro Tips
Use quality London Dry gin and dry vermouth from France
add only a rinse of absinthe for subtlety
ensure proper chilling with large ice cubes
express an orange twist over the drink for aromatic oils
History & Origins
The Tuxedo Cocktail emerged in the early 20th century as an elegant, equal-parts blend of gin and dry vermouth with the addition of absinthe, maraschino liqueur, and aromatic bitters, representing the sophisticated pre-Prohibition cocktail culture of formal occasions. Named for its formal elegance and black-tie association, this cocktail exemplifies the complex, spirit-forward drinks favored by well-heeled American drinkers before alcohol prohibition. While less common today, its rediscovery in modern craft cocktail bars highlights the depth and complexity of classic cocktail design.
Variations
Modern Tuxedo
Uses higher proportions of spirits for a more intense, contemporary interpretation
Tuxedo with Chartreuse
Substitutes green Chartreuse for absinthe for herbal complexity without anise
Tuxedo Martini
Incorporates equal parts gin, vermouth, and maraschino for a martini-adjacent drink
Tuxedo with Pastis
Uses pastis instead of absinthe for a lighter anise profile
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