The Tuxedo No. 2: A Complete History & Classic Recipe

Polished, aromatic, and impeccably balanced, the Tuxedo No. 2 is the embodiment of sartorial elegance in liquid form — a Martini refined to eveningwear.

Made from gin, dry vermouth, maraschino liqueur, absinthe, and orange bitters, it’s a cocktail that walks the line between restraint and flourish. Its clarity and perfume evoke the crisp fold of a white dinner jacket, its finish the quiet confidence of a perfectly tied bow tie.

If the Martini is business, the Tuxedo is celebration.

I. Origins

The Tuxedo Cocktail first appeared in the late 19th century, a time when American bartenders were refining the Martini and exploring subtle flourishes in flavor and presentation.

The name comes from the Tuxedo Club of Orange County, New York, an elite social club founded in 1886 that introduced the tuxedo jacket to American fashion. The cocktail, like its namesake garment, represented modern refinement — formal but contemporary, precise but stylish.

Two early variants existed:

• Tuxedo No. 1: Made with Old Tom gin and sweet vermouth (closer to a Martinez).

• Tuxedo No. 2: The now-classic version — dry gin, dry vermouth, maraschino, absinthe, and orange bitters — first codified by Harry Craddock in The Savoy Cocktail Book (1930).

This second version became the enduring standard — an aromatic, complex Martini for the discerning palate.

II. Historical Evolution

1890s–1910s – The Age of Refinement

The Tuxedo emerged during a golden age of subtlety. Bartenders were experimenting with the Martini’s formula, seeking balance between dryness and depth.

The inclusion of maraschino liqueur (a cherry distillate, not syrup) and absinthe introduced perfume and texture — a glimpse into the era’s fascination with delicate botanical interplay.

1920s–1930s – The Savoy Standard

When Harry Craddock published The Savoy Cocktail Book in 1930, the Tuxedo No. 2 became immortalized as one of the Martini’s most sophisticated descendants.

Craddock’s formula read:

“½ Plymouth gin, ½ dry vermouth, ¼ teaspoon maraschino, ¼ teaspoon absinthe, dash orange bitters.”

It was the Martini dressed for the opera — subtle, cold, and fragrant.

1940s–1970s – The Drying Era

As Martini culture moved toward ever-drier proportions (and vodka dominance), the Tuxedo faded into obscurity, viewed as too ornate for mid-century minimalism.

2000s–Present – The Revival

The cocktail renaissance brought it back to prominence. Bartenders rediscovered the beauty of restrained complexity and began showcasing the Tuxedo No. 2 as a benchmark of precision — a drink that rewards the attentive palate and honors the Martini’s heritage.

III. Ingredients & Technique

The Tuxedo No. 2 relies on balance, temperature, and aroma — too much maraschino or absinthe overwhelms the drink, too little and it loses dimension.

Core Components

• Gin: The foundation; dry and clean, providing structure.

• Dry Vermouth: Adds delicacy and herbal nuance.

• Maraschino Liqueur: A hint of cherry and almond depth.

• Absinthe: A whisper of anise and mystery.

• Orange Bitters: Lifts the bouquet and ties the elements together.

The Classic Ratio (Savoy Standard)

• 1.5 oz (45 ml) London dry gin

• 1.5 oz (45 ml) dry vermouth

• 0.25 tsp (1.25 ml) maraschino liqueur

• 0.25 tsp (1.25 ml) absinthe (or rinse)

• 1 dash orange bitters

IV. Cultural Significance

The Tuxedo No. 2 represents the art of understatement — the moment when cocktails moved from invention to refinement, from loudness to poise.

It’s the Martini at its most artistic:

• Less austere than its parent.

• More aromatic than its peers.

• Forever dressed for evening.

Culturally, it embodies the ethos of early 20th-century sophistication — when craftsmanship, formality, and leisure converged in the American hotel bar.

To sip a Tuxedo is to inhabit that world for a moment — polished marble counters, cut crystal, soft laughter under chandeliers.

V. How to Make the Classic Version Today

Recipe — The Classic Tuxedo No. 2

Ingredients

• 1.5 oz (45 ml) London dry gin (e.g., Beefeater or Tanqueray)

• 1.5 oz (45 ml) dry vermouth (e.g., Dolin Dry or Noilly Prat)

• 0.25 tsp (1.25 ml) maraschino liqueur (Luxardo recommended)

• 0.25 tsp (1.25 ml) absinthe (or rinse)

• 1 dash orange bitters

Method

1. Rinse a chilled coupe with absinthe (optional) and discard excess.

2. Add gin, vermouth, maraschino, and bitters to a mixing glass with ice.

3. Stir until perfectly chilled and clear.

4. Strain into the prepared glass.

5. Garnish with a lemon twist or cherry.

Specs

• Glass: Coupe or Nick & Nora

• Ice: Stirred, served up

• Garnish: Lemon twist or brandied cherry

• Style: Aromatic aperitif

Technique Notes

• Chill glassware thoroughly — temperature defines texture.

• Maraschino and absinthe should accent, not dominate. Think perfume, not cologne.

• Use a 1:1 gin-to-vermouth ratio for true Savoy balance; increase gin for a drier, modern palate.

Variations & Lineage

• Tuxedo No. 1: Use Old Tom gin and sweet vermouth — rounder and sweeter.

• Reverse Tuxedo: More vermouth than gin for an aperitif twist.

• Tuxedo Royale: Add a splash of Champagne on top.

• Martinez/Turf Club Lineage: Shares DNA with these early gin classics.

Service & Pairing Tip

• Ideal as a pre-dinner aperitif or elegant evening starter.

• Pairs beautifully with oysters, caviar, or light hors d’oeuvres.

VI. Modern Variations & Legacy

The Tuxedo No. 2 stands today as a quiet benchmark for technical mastery — a drink that rewards nuance and precision.

Modern bartenders often tweak it subtly:

• Using blanc vermouth for a silkier texture.

• Adding grapefruit bitters for a brighter nose.

• Swapping absinthe for pastis or anise liqueur for gentler complexity.

But the soul remains untouched — a dry gin aperitif dressed in evening sophistication.

Its legacy is clear: the Tuxedo No. 2 is not a relic, but a ritual — a Martini that learned to waltz.