Name: Tuxedo No.4 or Tussetto
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 30 ml Fino sherry; 1 dash Orange bitters

Ingredients

2 fl oz

Hayman's London Dry Gin

1 fl oz

Lustau Jarana Fino Sherry

1 dash

Orange Bitters by Angostura

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Tuxedo No.4 or Tussetto contains 158 calories

Alcohol content:

1.7 standard drinks
25.55% alc./vol. (51.1° proof)
23.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Fino sherry — Sulphur Dioxide/Sulphites

History

Adapted from recipes in Straub's Manual of Mixed Drinks (1913), Jack's Manual 4th Edition (1916) and Old Waldorf Astoria Bar Days (1931) by Albert Stevens Crockett.

TUXEDO COCKTAIL.
1 Dash Maraschino.
3 Dashes Angostura Bitters.
1 Dash Absinthe.
⅔ Jigger Dry Gin.
⅓ Jigger French Vermouth.
1 Barspoon of Sherry Wine.
Stir well.

Jacques Straub, Straub's Manual of Mixed Drinks, 1913

Comments & Discussion

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Gareth Hives 8 months ago

Only just got round to seeing where I stand on martinis. This is excellent, I think I’m leaning towards wetter ones, maybe 3:1. Anyway the sherry instead of vermouth is a great twist, I used Manzanilla as I’m out of Fino and this was lovely. Tried with and without a dash of absinthe (leaning towards the Tuxedo) and it didn’t make as much of a difference as it would in any other drink to my rookie martini pallet.

Robert Spain 8 months ago

I didn't know this recipe existed but, as an Spaniard, I've prepared most of my Dry Martinis this way along the years. Imho,
fino tastes better than dry vermouth, being the latter the main reason why many drinkers go for a very dry version of the cocktail. Also, dry vermouth often spoils in the fridge waiting to be consumed in tiny portions, whereas I always find a reason to treat myself with a glass of fino once or twice a day.

Matt Eschbach 4 years ago

I really enjoyed this, but I think it's even better leaning on the original and adding back in the absinthe, angostura, and luxardo instead of the orange bitters. Wonderfully complex meld.