From Dave Kupchinsky, Eveleigh
Classic Tuxedo No. 2 Cocktail
If you don’t have a spray bottle for the absinthe, simply rinse the glass.
Classic Tuxedo No. 2 Cocktail
2 ounces gin, like Plymouth
1 ounce Fino Sherry, like Noilly Prat
1/4 ounce maraschino liqueur
2 dashes orange bitters
Whole ice cubes
3 spritzes absinthe, in a spray bottle
Lemon twist, for garnish
In a large mixing glass or the base of a cocktail shaker, combine gin, sherry, maraschino liqueur, orange biters, and crushed ice. Top with whole ice, and stir until chilled.
Spray glass with absinthe, and strain cocktail into the glass. Twist lemon peel over glass to release essential oils. Garnish with a lemon twist.
Yield: 1 cocktail
Brandi Milloy: As we gear up for the Primetime Emmy Awards this weekend; I am here with Dave Kupchinsky; Head Barman at Eveleigh in West Hollywood. This is a go-to spot for celebrities like Jenna Dewan-Tatum, Kristen Bell and Nicole Richie and while the food is terrific, it's the cocktails that we are buzzing about today; Dave what are making for us?
Dave Kupchinsky: Today for the Emmy theme we are going to go with a tuxedo cocktail. Brandi Milloy: Okay, what's the story behind this cocktail? Dave Kupchinsky: Tuxedo cocktail has many incarnations but it was invented at the Tuxedo Club 1866 Upstate New York. Brandi Milloy: Hey, what do we need to make this cocktail? Dave Kupchinsky: We are going to use Gin, Dry Vermouth, Luxardo, Cherry Liqueur also some Absinthe and Orange Bitters. First thing we are going to put in the Gin; I would like Plymouth Gin for this and then we are going to do some Noilly Prat extra Dry Vermouth, we are going to do just quarter around some Maraschino. And then few dashes of Orange Bitters we are going to add some cracked ice on top of that and -- Brandi Milloy: Why the cracked ice --?
Dave Kupchinsky: Splash - what is the thing; you put a little bit of the cubes in the bottom you cool it down a little bit and then you put some cracked cubes in the middle put some more big cubes on top and what it does is like it makes you drink colder faster without over diluting it because it makes -- just compresses all the cold in to the middle of the drink. And then I am going to do a finishing touches the three sprites of Absinthe on the inside of the glass. Brandi Milloy: Okay. I have heard a lot about Absinthe, what is this? Dave Kupchinsky: Oh, that makes you go crazy. Brandi Milloy: One, two, three -Dave Kupchinsky: There you go, perfect!
Brandi Milloy: Licorice that smells yummy. Dave Kupchinsky: You nailed it.
Brandi Milloy: Oh, this is such a sophisticated classic cocktail; what's our garnish?
Dave Kupchinsky: We are going to do - we are going to zest it with a little bit of essential lemon oil and then little lemon twist on top. Brandi Milloy: Oh my goodness! All right; and this going to be a drier cocktail, I never had this before. Dave Kupchinsky: This is super dry, very subtle drink with some subtler favors settled on these flavors. Brandi Milloy: That's smooth; I like it. Dave Kupchinsky: Yeah, it's great for any one who is used to drinking just like Walker Martinez, but they want some time a little bit fancier with a little bit more flavor. This is like a good step for them to go to. Brandi Milloy: That's a great tip; Dave, thanks so much for having us here all the way.
Dave Kupchinsky: You got it, my pleasure.