A layered, lightly savory take on a Tuxedo/Martini from the fine folks at Benjamin Cooper in SF The combination of the floral, lightly sweet vermouth, dry and elegant fino sherry, and bittersweet Suze elevate the citrus and non-juniper botanicals in the gin while the orange bitters tie everything together and give a hint of cardamom 2 oz Gin (a softer, less juniper-y gin works best) .25 oz Fino Sherry (more like a nice, dry white wine with slight nutty flavor note) .25 oz Suze (French bittersweet liqueur with gentian root and botanicals) .25 oz Blanc/Bianco Vermouth (softer, sweeter, and more floral than dry vermouth) 2 dashes Orange Bitters (I use a mix of more spice-forward Regan’s and juicy Angostura orange) Stir with ice and strain into a chilled coupe. If desired, can garnish with a cocktail onion on a pick to boost the savory notes in the drink