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Not to be confused with the Tango from Harry Craddock’s The Savoy Cocktail Book – which features gin, orange curacao and both sweet & dry vermouth.
Not to be confused with the Tango from Harry Craddock’s The Savoy Cocktail Book – which features gin, orange curacao and both sweet & dry vermouth.
The Bellagio’s version of the Tango is loaded with citrusy, grapefruit flavours softened with the sweet Passoa Passionfruit Liqueur. I recommend using a citrus-forward gin (Tanqueray 10 for example).
INGREDIENTS
– 52.5ml Gin (1.75 oz)
– 22.5ml Passoa Passionfruit Liqueur (0.75 oz)
– 60ml Ruby Red Grapefruit Juice (2 oz)
– 15ml Simple Syrup (0.5 oz)
METHOD
1. Combine all ingredients in your cocktail shaker
2. Shake with ice
3. Strain into a chilled martini glass
4. Garnish with a citrus twist or half a passionfruit
Music by Joakim Karud – Search: https://joakimkarud.bandcamp.com/track/search