3/4 oz Tio Pepe Fino Sherry
3/4 oz Martini & Rossi Dry Vermouth
1 barspoon Luxardo Maraschino Liqueur
1 dash Regan's Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Sundays ago, Andrea and I headed down to Eastern Standard for dinner. For a first drink, I asked bartender Kit Paschal for the Tuxedo Cocktail #3. This variation was created by Kevin Martin using the aged Genever from the Eastern Standard-Hawthorne-ICOB barrel and follows in series the Tuxedo #1 and #2 that appear in the Savoy Cocktail Book and earlier. The major changes in #3 from #1 and #2 were dropping the absinthe, cutting the dry vermouth with fino sherry, and swapping Genever for gin.