It may happen that when you search for a specific cocktail with a certain name, another comes up with that same name. The Tuxedo is one of those cocktails. While both the tuxedo cocktails are of the Martini/Manhattan/Martinez-type of cocktail, they are completely different. While both cocktails feature gin as the main spirit, one has dry vermouth absinth and maraschino-liqueur and the other one sherry and orange bitters. Sherry and vermouth though they both are fortified wines, they are completely different in flavour. Sherry tends to be nutty and, depending on type, dry while vermouth is herbal and, even in the case of the dry versions, rather sweet.

The version I want to share is the one with sherry. In the book Imbibe by David Wondrich, uses the tuxedo in this version to describe how the move to use non-aromatised fortified wines came to be considered normal. There are other cocktails of this type using gin and a non-aromatised fortified wine, like dubonnet, sherry or port, and bitters. The use of a dry sherry makes this cocktail nutty and it is important to have a gin that holds up well against the sherry. What is important when using sherry is to be aware of it being strong in flavour and only a small amount too much will overpower the cocktail. But if the cocktail is tuned to the correct balance then it is fantastic. One thing regarding fine tuning of the cocktail’s balance is that each version of each ingredient will balance with regards to the other ingredients depending on brand and version of the ingredient, different gins have different characteristics and different sherries have different characteristics, thus my recipe might not be the best suited for what is on hand at the moment.

My recipe:

• 2 oz (6 cl) Gin
• 1 oz (3 cl) Dry Sherry
• 2 dashes of Orange Bitters

Add the ingredients to a mixing glass and stir with ice. Strain into a chilled Nick and Nora glass and garnish with a lemon twist.