Tuxedo Recipe

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you build the cocktail. Once chilled, discard the ice water and set the glass aside.

Absinthe rinse

Pour the 0.25 tsp absinthe into the chilled glass, tilt and swizzle or rotate the glass so the absinthe coats the interior surface, then pour out or discard the excess. This leaves a light anise note without overpowering the drink.

Build and stir

In a mixing glass add large ice cubes, then pour in Tanqueray No. Ten (1 oz), Dolin Dry (0.5 oz), Luxardo Maraschino (0.25 oz), fresh grapefruit juice (0.25 oz) and 2 dashes of orange bitters. Stir gently and steadily for 20–30 seconds until well chilled and the mixing glass becomes slightly frosted. Stirring (not shaking) keeps the texture silky and preserves clarity.

Strain and finish

Double-strain the mixture into the absinthe-rinsed chilled coupe or Nick & Nora to remove any small ice chips or pulp from the grapefruit juice.

Garnish

Express the oils of a grapefruit twist over the surface by holding the twist skin-side down above the drink and giving it a firm bend so the oils spray out; then either drop the twist into the cocktail or rest it on the rim.

Serve immediately. Yields a balanced, bracing Tuxedo with citrus-brightness from the No. Ten and grapefruit, herbal dryness from Dolin, a hint of cherry-almond from Luxardo, orange bitters brightness, and a whisper of absinthe anise.