Tuxedo No. 2 Gin and Vermouth Cocktail

Why You’ll Love This Recipe

• It has the crisp, spirit-forward character of a classic martini with added floral, herbal, and citrus complexity.
• A small amount of maraschino liqueur rounds the edges without making the cocktail noticeably sweet.
• The absinthe rinse adds a delicate anise aroma while keeping the drink balanced and refreshing.
• It takes only a few minutes of active preparation and requires no specialized techniques beyond stirring and straining.

Grocery List

• Produce: 1 fresh lemon
• Dairy: None needed
• Pantry: London dry gin, dry vermouth, maraschino liqueur, absinthe, orange bitters, and ice

Full Ingredients

For the Cocktail

• 2 ounces London dry gin, preferably a juniper-forward style
• 3/4 ounce dry vermouth, fresh and refrigerated after opening
• 1/4 ounce maraschino liqueur, such as Luxardo; do not substitute cherry syrup
• 2 dashes orange bitters, about 1/8 teaspoon
• 1 1/2 cups ice, preferably firm, fresh cubes

For the Glass and Garnish

• 1 teaspoon absinthe, for rinsing the glass; most of it will be discarded
• 1 lemon peel strip, approximately 3 inches long and 3/4 inch wide, cut with as little white pith as possible

Step-by-Step Instructions

Step 1: Chill the serving glass

Place a coupe or Nick and Nora glass in a 0°F (-18°C) freezer for 10 minutes. A properly chilled glass helps the Tuxedo No. 2 stay crisp from the first sip to the last. If freezer space is limited, fill the glass with ice and cold water for 5 minutes, then empty and dry it thoroughly.

Step 2: Prepare the lemon garnish

Use a vegetable peeler or channel-free citrus peeler to cut one strip of lemon peel approximately 3 inches long and 3/4 inch wide. Avoid taking too much bitter white pith. Set the peel aside with the bright yellow side facing down so it remains easy to pick up when the cocktail is ready.

Step 3: Rinse the glass with absinthe

Pour 1 teaspoon of absinthe into the chilled glass. Tilt and slowly rotate the glass for about 10 seconds so the absinthe coats the entire inside surface. Pour out and discard the excess. The goal is a thin aromatic film, not a measurable layer of absinthe at the bottom.

Step 4: Build the cocktail

Pour 2 ounces of London dry gin, 3/4 ounce of dry vermouth, 1/4 ounce of maraschino liqueur, and 2 dashes of orange bitters into a mixing glass. Measure carefully because even small changes are noticeable in this spirit-forward cocktail.

Step 5: Add ice and stir

Add 1 1/2 cups of fresh ice to the mixing glass. Stir smoothly and continuously for 25 to 30 seconds, keeping the back of the bar spoon against the inside of the glass. The finished drink should be thoroughly chilled and lightly diluted, ideally reaching 25°F to 28°F (-4°C to -2°C).

Step 6: Strain the cocktail

Place a julep or Hawthorne strainer over the mixing glass and strain the cocktail into the prepared absinthe-rinsed glass. Pour steadily so no ice shards enter the drink. The cocktail should look clear and polished, with a very pale straw color from the vermouth and maraschino liqueur.

Step 7: Express the lemon oils and serve

Hold the lemon peel about 2 inches above the cocktail with the yellow side facing the drink. Pinch it firmly to release the fragrant citrus oils over the surface. Gently rub the yellow side around the rim, then twist the peel and place it in the glass. Serve immediately while the cocktail is at its coldest and most aromatic.

Pro Tips

• Keep the vermouth fresh: Store opened dry vermouth in the refrigerator at 40°F (4°C) or below and use it within 1 month for the cleanest flavor.
• Use maraschino liqueur sparingly: Its floral cherry and almond notes are powerful. A precise 1/4 ounce adds complexity without making the cocktail taste sweet.
• Stir rather than shake: Stirring provides controlled dilution and preserves the cocktail’s clear, silky appearance.
• Use solid ice: Fresh, dense cubes chill the drink gradually. Small or wet ice can melt too quickly and produce a watery cocktail.
• Keep the absinthe rinse subtle: Drain the glass completely after coating it. The aroma should appear at the edges of each sip rather than dominate the gin and vermouth.

Variations

• Softer and more floral: Replace the 2 ounces of London dry gin with 2 ounces of Plymouth gin for a rounder, less juniper-forward drink.
• Extra-dry Tuxedo: Use 2 1/4 ounces gin and reduce the dry vermouth to 1/2 ounce. Keep the maraschino liqueur, bitters, and absinthe rinse unchanged.
• Orange-forward garnish: Replace the lemon peel with a 3-inch strip of orange peel to reinforce the orange bitters and give the drink a warmer citrus aroma.

Storage & Make-Ahead

This cocktail is best stirred and served immediately. For a four-cocktail make-ahead batch, combine 8 ounces gin, 3 ounces dry vermouth, 1 ounce maraschino liqueur, and 8 dashes orange bitters in a sealed bottle. Refrigerate at 40°F (4°C) or below for up to 24 hours. When ready to serve, measure 3 ounces of the mixture per cocktail and stir each portion with 1 1/2 cups ice for 25 to 30 seconds. Rinse each chilled glass with 1 teaspoon absinthe and add a freshly cut lemon peel just before serving. Do not store a completed cocktail with the garnish because the lemon pith can introduce bitterness.

Nutrition (per serving)

Calories: 180 kcal | Carbs: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 3g | Sodium: 2mg | Cholesterol: 0mg