Tango Cocktail Recipe (Bellagio, Las Vegas)

STEVE THE BARTENDER MERCH: http://bit.ly/STB-apron 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