Dried cherry, juniper, aromatic
A worthy drink for a formal affair, especially alongside seafood stew or grilled lamb.
As its name suggests, this red-curtain sipper was designed for a certain diamonds-and-cummerbunds set, namely those dwelling in a “planned community” called Tuxedo Park, outside of Jersey City. In 1886, the town’s Tuxedo Club hosted its first autumn ball, attracting a few young bucks who had chopped off the tails of their suit coats—a fashion statement that imitated the prince of Wales. Thus, the tuxedo of proms and weddings was born. The drink was a popular after-work cocktail at the Waldorf-Astoria bar in New York, which catered to “tuxedo-ites.”
2 ounces (60 ml) gin (Plymouth)
1 ounce (30 ml) fino sherry
Dash of orange bitters (Regans’)
Lemon peel, for garnish
Stir ingredients with ice and strain into a chilled coupe glass. To garnish, twist the peel over the surface of the cocktail to express the oil. Then, drop the peel into the drink.