Sunday, April 1, 2012

tango #2

1/5 Rum (1/2 oz Smith & Cross)
1/5 Dry Vermouth (1/2 oz Noilly Prat)
1/5 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1/5 Benedictine (1/2 oz)
1/5 Orange Juice (1/2 oz)

Shake with ice and strain into a cocktail glass. I added an orange twist.

After having the Supreme Cocktail last week and noting the similarities to the Tango #2, we decided to revisit this classic from Old Waldorf-Astoria Bar Book. Our introduction to the drink was Wayne Curtis' variation at Tales of the Cocktail 2009 where he substituted Cynar and Angostura Bitters for Benedictine.
The Tango #2 offered an orange oil aroma; while I also got a funky note from the Smith & Cross, Andrea perceived something a bit more savory from perhaps the Benedictine or vermouths instead. Next, the sip was grape and orange, and the swallow ended with the Jamaican rum and Benedictine's herbal notes. Indeed, the Smith & Cross' strong flavor profile caused that equal part to play a much larger role in the drink than most other rums would, but the recipe seemed adaptable enough to handle that shift.

1 comment:

Alex said...

This seems like a classic case of the type of spirit being used making all the difference in flavor. I made one last night (from Robert Hess's book) and used the relatively mild Cruzan white for my rum and Carpano for the vermouth. The result was a drink that was Carpano dominant, but in a very good way. No doubt a weaker vermouth and funkier rum would produce a notably different coktail.