TUXEDO NO. 2
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900. Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- Chill a coupe glass. Rinse with absinthe, then toss out excess liquid.
- In a mixing glass three-quarters filled with ice, stir the vermouth, liqueur and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.
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