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Tango

Aperitivo/aperitif · Citrusy · Classic/vintage

3.8 8 ratings

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Ingredients

1 oz Gin
1/2 oz Orange Curaçao
1/2 oz Dry vermouth
1/2 oz Rosso/sweet vermouth
1/2 oz Orange juice

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

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Flavour profile

19.2% alc./vol. · 1.3 standard drinks · 163 calories

History

Balanced complexity of gin and herbs, with zesty orange.

Harry MacElhone's 1923 book, Harry of Ciro's ABC of Mixing Cocktails, includes the Tango Cocktail. The recipe is identically reproduced in his 1927 book, Barflies Cocktail. In the latter, MacElhone notes that the drink originated with Harry, a bartender at Palermo, a cabaret and music venue on Rue Fontaine in Paris that was popular during the 1920s. When Harry Craddock featured the Tango Cocktail in The Savoy Cocktail Book in 1930, the recipe was modified to include dry vermouth alongside the rosso (Italian) vermouth. Tango Cocktail. 1/6 Curaçao 1/6 Orange juice 1/3 Italian vermouth 1/3 Plymouth Gin Shake well and strain into chilled glass, and squeeze orange peel on top. (Recipe by Harry, Bartender Palermo, Rue Fontaine, Paris.) TANGO COCKTAIL. 2 Dashes Curaçao. The juice of ¼ Orange. ¼ French Vermouth. ¼ Italian Vermouth. ½ Dry Gin. Shake well and strain into cocktail glass.