Tuxedo cocktail
Dress it up this Friday with a Tuxedo cocktail!
The Tuxedo (no. 2) cocktail dates back to the classic pre-Prohibition cocktail period. In fact, it would most likely have been created before 1912 since that’s the year absinthe was banned in the United States, following bans in several European countries. Fast forward one hundred years and the ban has been lifted in most countries, including the U.S., although the available brands are less potent than the original.
Absinthe with its distinctive anise and herbal flavor lends a unique flair to this sophisticated cocktail. Of note, the following recipe without the absinthe (and bitters) is known as The Imperial cocktail. Likely invented following the ban of absinthe. But even during the period Absinthe was banned, one could have served up the Tuxedo cocktail by using a substitute such as Pernod or Pastis, anise flavored liqueurs.
As for the classic Tuxedo, it’s very easy to make.
What you’ll need: Gin, Dry Vermouth, Maraschino liqueur, Bitters and Absinthe
Pour a tablespoon of Absinthe into your cocktail glass. Swirl to coat the glass and discard the excess. Pour equal portions (1 1/2 ounces each) of gin and dry vermouth into your cocktail glass. Add in 1/4 teaspoon of Maraschino liqueur (or Maraschino juice in a pinch) and stir. Optionally, add in two dash of Angostura bitters. Garnish with a maraschino cherry.
How I like it: The Tuxedo can be served up chilled by putting the gin, vermouth, Maraschino liqueur and bitters in a shaker over cracked ice, and then straining the contents into your absinthe coated glass. But quite honestly, this drink is better stirred, not shaken. Also, so as not to waste good absinthe, pour the extra into a shot glass and maybe add a little more to serve up as a chaser.
As always, drink responsibly!
The Poisoned Martini 