The Tuxedo cocktail is a turn-of-the-century Martini variation that has evolved into several distinct forms over the decades. Among them, the Tuxedo No. 2 has emerged as the definitive expression. Typically made with gin, dry vermouth, maraschino liqueur, a dash of absinthe, and orange bitters, it first appeared in print in the 1900 edition of Harry Johnson’s Bartenders’ Manual. That early recipe called for Old Tom gin, the softer, slightly sweeter 19th-century style that bridges the gap between malty genever and modern London dry.
The drink takes its name from the Tuxedo Club, a private country club in Tuxedo Park, an exclusive Hudson Valley enclave about 50 miles north of New York City. In 1930, Harry Craddock included the No. 2 version in The Savoy Cocktail Book, helping cement its place in the canon. Lush and aromatic, the riff eventually eclipsed the original in popularity.
Why the Tuxedo No. 2 cocktail works
The Tuxedo No. 2 delivers a layered, herbaceous take on the Martini, with just enough sweetness to round its edges. Old Tom gin provides a rich, full-bodied backbone with a faintly malty, genever-like character. Dry vermouth adds crisp, citrus-leaning aromatics that keep the drink bright and structured.
A small measure of maraschino liqueur contributes subtle marzipan nuttiness and earthy cherry sweetness, enhancing rather than overpowering the gin’s botanicals. Absinthe — whether added as a dash or used to rinse the glass — introduces a delicate thread of anise and fennel. Orange bitters tie it all together, lending citrus zest and gentle spice that harmonize the drink’s many aromatic elements.
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