Tango Cocktail

Name: Tango Cocktail Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/4 Squeezed Orange; 1/4 French Vermouth; 1/4 Italian Vermouth; 1/2 Old Mr. Boston Dry Gin; 2 dash Curacao

The Tango is a refined gin-based aperitif cocktail that pairs dry gin with equal parts French and Italian vermouth, brightened with fresh squeezed orange and a dash of Curaçao. Its balanced blend of botanical and citrus notes makes it an elegant pre-dinner drink.

🏷️Equipment: cocktail glass

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Mr. Boston Drinks · by Old Mr. Boston DeLuxe Official Bartender's Guide

Ingredients

1/4 Squeezed Orange
1/4 French Vermouth

1/4 Italian Vermouth

1/2 Old Mr. Boston Dry Gin

2 dash Curacao

5 Ingredients

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Instructions

1
Shake well with cracked ice and strain into 4 oz.
2
Cocktail glass.

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Tips & Notes

Pro tips

Squeeze orange juice fresh just before mixing — pre-made juice loses aromatic oils and acidity crucial to the drink's balance.
Chill your glass in the freezer for 5 minutes before serving to keep the cocktail cold longer without excessive dilution.
Stir gently with ice for exactly 15–20 seconds; over-stirring dilutes the spirit-forward drink too much.
Use quality gin with botanical complexity — Old Mr. Boston Dry works, but premium gins with juniper and citrus notes elevate the final drink.

Substitutions

French Vermouth → Dry vermouth from another producer (maintains herbal dryness)
Italian Vermouth → Sweet vermouth from another producer (maintains sweetness and spice)
Curaçao → Triple Sec or Cointreau (similar citrus character and proof)

Equipment

mixing glass or cocktail pitcher · bar spoon · jigger or measuring spoon · cocktail strainer · coupe or martini glass

Common Questions

What type of vermouth should I use for a Tango cocktail?

Use equal parts dry French vermouth (like Noilly Prat) and sweet Italian vermouth (like Martini Rosso) for the traditional balance of herbal and sweet notes.