|1 1/2 fl oz||Old Tom gin|
|1 1/2 fl oz||Noilly Prat Extra Dry|
|1 dash||Luxardo Maraschino liqueur|
|1 dash||La Fee Parisienne absinthe|
|2 dash||Orange Bitters by Angostura|
|2 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
We've tried this recipe with 2 to 3 dashes of Angostura and also orange bitters, but we prefer it with 2 dashes of both Angostura and orange bitters, so honouring Johnson, MacElhone, Mahoney and Grohusko. The result is a very aromatic semi-Dry Martini.
Based on the earliest Tuxedo recipe we're aware of in Harry Johnson's Bartenders Manual (1900 and later editions). The same recipe, bar the odd dash of bitters, also appears in Jack's Bar Manual by Jacob Abraham Grohusko (1910), Hoffman House Bartender's Guide by Charles Mahoney (1912) and Barflies & Cocktails by Harry MacElhone (1927).
All four of the revered bartenders stipulate equal parts old tom (sweet) gin and French (dry) vermouth with one dash each of maraschino and absinthe, but Grohusko's recipe adds 3 dashes Angostura Bitters; while MacElhone, Mahoney & Johnson call for orange bitters in place of the Angostura.
See our Tuxedo cocktail and its many variations page for more Tuxedo recipes and this classic cocktail's full story.