The Tuxedo Cocktail #2, Of Sorts

We here at Wingtip strive to do things in a certain traditional way. We make Manhattans the way they have always been made. We make Old Fashioneds the old fashioned way. We drink beer from mugs and whisky from Glencairn glasses.

So when I was tasked with putting the Tuxedo Cocktail #2 on the menu I dug deep into my brain to recall the recipe of this great Martini variation. Somehow, in my years of learning and imbibing I got it stuck in my head that the Tuxedo Cocktail #2 is gin, dry vermouth, maraschino, and Angostura bitters. When we put this in the mixing glass, stirred it all up, poured it into a beautiful cocktail glass, and expressed the lemon garnish on it, we immediately fell in love. This is truly an elegant drink, from an elegant time.

There is one problem, it doesn’t call for Angostura bitters. After serving it to one of our fine members they pointed out that the color was a touch too dark, but the flavors were still well integrated. After a few minutes of debate and banter between the two of us he whips out his iPhone (aka the wonder killer, aka the bar-debate killer) and showed me multiple recipes from multiple websites that state the drink actually calls for orange bitters. I am a big enough man to admit when I am wrong, and boy was I wrong on this one. With one wee exception: A Tuxedo Cocktail #2 with Angostura is amazing!


Tuxedo Cocktail #2
1 oz Beefeater gin
1 oz Dolin dry vermouth
1 barspoon maraschino liqueur
2 dashes Angostura bitters
Absinthe rinse
Stir and strain
Glass: Martini
Garnish: lemon twist

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Brian MacGregor

Wingtip Bar Director Brian MacGregor has tended bar in San Francisco for over nine years, learning his trade from such local legends as Jeff Hollinger, Jonny Raglin, and Thad Volger. Although he credits his cocktail crafting skills to these fine practitioners, he learned the art of hospitality at a very young age from his father, a career bartender in his childhood home of Milwaukee, Wisconsin. Brian has, for three years, creating award-winning drinks and building an extensive collection of rare and fine spirits at some San Francisco’s most acclaimed bars and restaurants such as Jardiniere, Jasper’s Corner Tap and Kitchen, and Absinthe Brasserie and Bar. Currently, Brian resides in San Francisco with his wife, Carey, a bartender herself, their two cats and their greyhound, Pooka.

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