Spelled "Johann" and my blog has its date 2010 as per conversation with the drink's creator:
https://cocktailvirgin.blogspot.com/2011/02/johan-goes-to-mexico.html

Sorry for creating the duplicate (I missed it because the name was wrong here, as you've pointed out). I had even reviewed the old one before creating the dup!

Anyway, I merged the two from my end and requested curation so that this one moves to the correct name. I guess you probably did the same.

Upped the Lemon Juice to 1/2 oz noting the author's comment on sweetness. This had an interesting hop profile come through (which may be red wine dependent - I had a reasonably beefy Australian Shiraz on hand) which was quite pleasant, nearly like a classy radler. Balanced, interesting, and sweetly refreshing.

We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.

... cowering in fear.

Dan,

I'm thinking about dropping a barspoon of Allspice Dram into it next time, just to see if the added sweetness helps. It's definitely an Amarophile drink.

Thanks,

Zachary

Made this again tonight - I'm actually quite happy with it. It definitely checks the Tiki boxes for me - boozy yet doesn't taste like it, lots of ingredients building harmonious flavors, exotic, punchy aroma. It's interesting how equal parts whomping Amaro and high test rum achieve balance with a mere 5/8 oz sweetness, and that there's very little in this drink that doesn't contain alcohol, and it's still in balance.

I'm pretty pleased with myself that I had the ingredients to make this. For Toriani Amer, I sub'd 2/3 Bittermen's Amere Nouvelle and 1/3 homemade Amer Boudreau. My Boudreau is quite strong and I think pure Nouvelle would get lost. I used Bitter Truth Jerry Thomas bitters. I have to say that this is a very enjoyable cocktail to drink, if not to mix. The Sibilla is not nearly as dominant as I would expect, even in such a healthy proportion. And, as Zachary notes, the caramel of the Demerara rum is really at the forefront of the sip.

The suggestion on Facebook to add a tsp of Pimento Dram would further cement it in the tiki world, but I wonder about losing some of the more subtle flavors like the pineapple juice. Maybe for a second go-around. This is a heady drink.

I was searching for something in which to use my Sibilla and found this.  Of course in the process of trying to use the Sibilla I ended up buying the Lemon Hart 151 (found a store online in NY that still had it) as well as the Allspice Dram (which I've been wanting anyway) and some Amaro Ciociaro (to sub for the Torani Amer and to make sure I've got the biggest Amaro collection in the county).

Subbed in Appleton V/X, the aforementioned CioCiaro, Angostura for the Scrappy's and Regan's Orange for the Angostura Orange.  Didn't have any mint.

[ramble]This is a fascinating concoction.  With its Tiki leanings it may well be better in July than January. I smell the pineapple more than taste it.  I want another one, but not now or anytime soon.  I like it a lot but as a fan of amari and classic Tiki, perhaps not as much as I anticipated.  4 out of 5 stars for now...[/ramble]

What do I do with the other 5 1/2 oz of pineapple juice?

Excited to finally have everything to make this drink without subs. I enjoyed it as an amaro-phile, but it didn't really have enough sweetness to be tiki-esque, imho - the bitterness is intense. I tried adding a bit more pineapple juice (somewhere between 1/8 oz and 1/4 oz) after several contemplative sips and screwed up the balance, although it came to a pretty nice place after some ice melt.  I'd be curious to make again with just a hint of demerara syrup instead. But not tonight - packs a punch!

<br /> A user cited PDT (The PDT Cocktail Book), page 257, with no other comment. Going to that book, I found the following Tuxedo Cocktail receipe
2 oz Plymouth gin
1.5 Dolin Dry Vermouth
.25 Luxardo Maraschino Liqueur
2 dashes House Orange Bitters (half Regan's No. 6 orange bitters and half Fee Bros orange bitters

Preparation: Stir with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

This is a totally different recipe, and just eyeballing the two, I think I would prefer PDT's. Also, note in PDT's recipe, the Absinthe is used as a rinse, and not included as an ingredient. Note, too, 1 oz of Old Tom gin is used in Kindred Cocktail's recipe, whereas 2 oz of Plymouth gin is used in PDT's recipe. An interesting difference. I wonder if the Old Tom gin should be bumped up to 2 oz also (or at least 1 1/2 oz). I'll find out when I try both recipes; I'll report my findings after trying the old and the revised new.

By the way, PDT gives credit for the Tuxedo cocktail to Harry Johnson, in his Bartender's Manual, 1900

I cleaned this up - The PDT version is modernized for a 4 ounce pre-chill volume. The Savoy  reflects the dominance of London gin at the time, swapping it out for the Old Tom of Johnson's time. Thanks,  Zachary

As I said in my prior comment, I would try both recipes, and give you my impressions, suggestions, and recommendations. Here goes:
I started with the PDT recipe, calling for an Absinthe-rinsed glass, Plymouth gin, and 1/4 oz Luxardo Marachino liqueur, among other ingredients. The results: I loved this cocktail! The flavors were well-balanced, light in taste, and a delight to drink. I would rate it a 4.5 for your cocktail book. NOTE: the PDT recipe calls for 1 1/2 oz of Dolin dry vermouth; although I like Dolin vermouth, I am not fond of dry vermouth, so I used only 1 1/4 oz of Dolin dry vermouth.

As for the recipe given by Kindred Cocktails; I used 2 oz (not 1 oz) of Hayman's Old Tom gin, Dolin dry vermouth (in both recipes), St George Absinthe Verte (in both recipes), and Regans' No. 6 Orange bitters (whereas I used the house Orange bitters recipe given in PDT for the PDT recipe). The results: This version of the Tuxedo Cocktail lacked much in the way of flavor--what came through mostly was the Absinthe and the lemon zest. I could not taste the Luxardo Marischino at all (so I added a "skinny" 1/4 oz Luxardo Maraschino, and it made a big difference). My rating: Between 2.5 to 3.0

MY RECOMMENDATIONS: For a more flavorful and satisfying Tuxedo Cocktail, use the recipe from PDT (pg. 257), which I gave in yesterday's comment (in case you do not have a copy of the PDT book). Also, use 1 1/4 oz or 1 1/2 oz of Dolin dry vermouth, depending upon your taste. If you prefer to use Kindred Cocktail's version of the Tuxedo Cocktail, be sure to use 2 oz of Old Tom gin--1 oz will not suffice.

For what it's worth, Punch likes the (#2) version at My Loup, which is 

• 2.25 Plymouth gin 
• .5 Dolin Blanc 
• .25 Maraska maraschino 
• 4 dashes Regan's 
• 3 spritzes Pernod Absinthe Supérieure 

expressed and discarded lemon twist and cherry garnish

That blanc vermouth containing article explains why my new bar's recipe bible has the Tuxedo with blanc instead of dry and less vermouth than our Turf Club (essentially the Tuxedo but published elsewhere).

It looks like the Punch recipe (from 2024) is repeat of a prior recipe. Difford's Guide has the Tuxdeo No. 2 (Flora Bar's Recipe) from a 2017 version by that Manhattan bar. The bar originally used Plymouth and Dolin Blanc. Difford's adaptation is simplified to just 2 1/4 "gin", and 1/2 whatever Bianco/Blanc they are pushing (Strucchi at this time), 1/4 Luxardo Maraschino, and 4 dashes orange bitters w/ absinthe rinse.

So for Tuxedo No. 2 variants, there are three different historical gin styles to play with (without counting genevers), plus a dry or blanc vermouth. That is six to eight combinations (the latter with a generic genever) assuming the maraschino/orange bitters/absinthe rinse are unchanged, and that the gin/vermouth ratios are also fixed.

I am going to curate this to correct the reference and year. Harry Johnson's Bartender Manual didn't have 267 pages until 1900 revised edition, so the 1882 year is wrong, and this is from the 1900 edition. This makes sense with Wondrich's 2007 statement about the Tuxedo Club (est. 1886) being the origin of the cocktail, and to a different spec. I will also change for format for noting extra dashes.

Delightful. Almost dessert-y in its decadence.

I second that. Dee-licious.

Sam was influenced by the Peralta with how well rye, Cynar, and grapefruit elements come together. He's put this on the menu at almost every bar he's worked at. I made a bunch when I worked under Sam at Russell House Tavern starting in 2013, and he's brought it to South Carolina where it was on the menu at Proof in Charleston for years. At Russell House Tavern, we used to toast good moments by splitting the drink in a V.T.O. (Valkyrie Time Out).

Moderated this somewhat. Moved Reposado (tequila) from notes to the ingredient. The average orange has 2 ounces of juice, so I changed the "1/4 orange" entry to 1/2 ounce (1.5 cl) orange juice, which we assume is always fresh.

If you have a bottle of Dimmi, I can't think of a better use for it. Cynar and grapefruit are awesome together, and the Dimmi augments the grapefruit flavor as St. Germain would, but with much less sweetness.

Curated to provide year, place of origin, and to change from unknown to authentic recipe.

Tasty, but that's really an excessive quantity of honey. Made with overproof bourbon & it was still too much.