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.