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The word “tuxedo” is derived from the Lenape tribe’s Munsee term for “crooked water” or “crooked river.” How that transformed into the name of a dapper set of threads is far from clear, much like the murky origins of the Tuxedo cocktail.
Some say it was born behind the bar at NYC’s Waldorf-Astoria, but there’s another camp that claims it was conceived in the U.K. Pre-Prohibition classic cocktails are prone to debated specs and recipe disputes, and the Tuxedo is no exception — so much so that it’s even earned itself an official, numbered variation: the Tuxedo No. 2.
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Ultimately, the Tuxedo is a classic Martini peppered with absinthe, Maraschino liqueur, and Angostura bitters. But of course, the recipe doesn’t end there. Shaken or stirred? London Dry gin or Old Tom? To add sherry, or to not add sherry? The number of tweaks and riffs can be head-spinning.
Luckily for us, we’re joined today by the wonderful tutor (and bartender!) Kat Foster. Foster’s an Eleven Madison Park alum and bar manager at Brooklyn’s Margot. She’s here to walk us through the ins and outs of the Tuxedo and everything sherry — from the solera system to flor. Shed those coattails and suit up. It’s time for another installment of “Cocktail College.” Tune in for more.
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Kat Foster’s Tuxedo Recipe
Ingredients
- 1 ½ ounces Old Tom gin, such as Hayman’s or Ransom
- 1 ½ ounces manzanilla sherry, such as Lustau or Valdespino
- 2 dashes orange bitters
- 2 dashes absinthe
- Splash (⅛ ounce) Maraschino liqueur
- Garnish: lemon twist
Directions
- Add ingredients to a mixing glass filled with ice.
- Stir for 30-40 seconds until chilled.
- Strain into a chilled Nick & Nora glass.
- Garnish with a lemon twist.
