Tango Cocktail is a Plymouth-gin aperitif sharpened with curacoa, orange juice, and Italian vermouth.
Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.83) — Harry of Ciro's 1923
| 0.5 glass | orange juice — Orange Juice | acid |
| 1 glass | curacao — Curasao | base |
| 0.5 glass | Plymouth gin — Plymouth Gin | base |
| 0.5 glass | Italian vermouth — Italian Vermouth | modifier |
Garnish: Expressed orange peel
This matters because it preserves a clean late orange-and-vermouth Plymouth gin branch.
Barflies and Cocktails by Harry McElhone and Wynn (1927, p.78) — Harry / Palermo, Rue Fontaine
| 0.17 part | orange juice — Orange Juice | acid |
| 0.33 part | Plymouth gin — Plymouth Gin | base |
| 0.17 part | curacao | modifier |
| 0.33 part | Italian vermouth — Italian Vermouth | modifier |
Garnish: Orange peel
This matters because it preserves another Paris house aperitif built on Plymouth gin rather than the generic London-dry line alone.
El Bar Americano en España by Pedro Chicote (1927, p.72)
| 2 coffee spoon | jugo de naranja | acid |
| 0.75 copita | dry gin | base |
| ice — 4 ó 5 pedacitos de hielo | base | |
| 1 copita | marrasquino — Source omits the repeated unit and uses dash shorthand. | modifier |
| 1 coffee spoon | jarabe de grosella | sweetener |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.224) — Orange, redcurrant, and maraschino
| 0.75 copita | dry gin | base |
| 2 coffee spoons | orange juice — Jugo de naranja | base |
| 1 coffee spoon | Maraschino — Marrasquino | modifier |
| 1 coffee spoon | Redcurrant syrup — Jarabe de grosella | sweetener |
Ice: 4 to 5 pieces ice
This matters because it preserves another orange-and-berry gin sour branch in late Chicote.
See also: 75 Cocktail, Sevilla Cocktail