Tanglefoot Cocktail

Tanglefoot Cocktail
1/6 Orange Juice. (1/2 of 3/4 oz Blood Orange Juice)
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/3 Bacardi Rum. (3/4 oz Barbancourt White Rum)
1/3 Swedish Punch. (3/4 oz Underhill Punsch)
Shake well and strain into cocktail glass.

“T”! Wow! How many cocktails can be in T, U, V, X, Y, and Z? Well, actually, there are a fair number of cocktails in T and W, about an 100 more “Cocktails” before I hit the real final stretch of fizzes, juleps, cups and other “Fancy Drinks”. Still reason enough to “Smile”.

In his book, “Barflies and Cocktails,” Harry McElhone notes this is a “Recipe by Charly Kinney at Harry’s New York Bar, Paris.”

I only had a blood orange, so that’s what I had to use in the cocktail.

I was also feeling like a funkier rum would be a better complement to the Swedish Punch, so went with the Barbancourt.

Was definitely right about that!  This was quite a tasty formulation, with the tart early season blood oranges, lemon, Barbancourt, and Swedish Punch.  If you’ve got Swedish Punch, this would definitely be on my list of the top 2 or 3 cocktails to make with it.

Strangely, the best definition I can find for Tanglefoot is “cheap whiskey”.  I’m kind of guessing, this might be a drink that would result in your tangling up your dancing feet, that is, if you drank 3 or 4.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

4 thoughts on “Tanglefoot Cocktail

    • I buy most of my citrus from California growers at the Alemany Farmers’ Market, These were tart and tiny, golf ball size, babies from a farm I know only sells its own fruit. Generally they have them in the spring. I purchased these mid-June, to use their peels in the forbidden fruit experiment.

        • Well, if you mean by “last season” the fruit that ripened late last winter and was available through spring, 2010, sure. I count mid-june as late spring, so don’t really think of them as particularly out of season in Northern CA. Maybe in Italy where the hotter springs ripen the fruit sooner.

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