A brisk and bitter tequila cocktail that's made with Campari but is a bit lighter than the classic Negroni.

Rosita (Campari and Tequila Cocktail)

reposado tequila (such as Partida)

Martini Rosso vermouth

Dolin dry vermouth

Campari

Angostura bitters

orange twist

I discovered this recipe in the 2006 edition of The Museum of the American Cocktail Pocket Recipe Guide, which was my go-to (pre-smartphone) as a bartender at Gramercy Tavern and the Pegu Club. Later, I traced it back to Greg Boehm’s 1974 edition of Mr. Boston Official Bartender’s Guide.

The name means “little rose” in Spanish, which undoubtedly refers to the crimson hue the Campari imparts to it. The original recipe calls for it to be prepared with equal parts tequila, Campari, and a split measure of dry and sweet vermouth, which yields more of a Negroni-esque Rosita. Seventeen years later, it appeared in the same proportion and prep with a dash of bitters added in Gary Regan’s The Bartender’s Bible. Fifteen years after that, the pocket guide adapts the recipe to the proportions I’ve adopted here and modernizes preparation from stirring over crushed ice in the glass to chilling and diluting in a mixing glass so it can be served over fresh ice.

One logical variation would be to prepare it with blanco tequila using the original recipe—which has no dash of bitters—and serve it on the rocks like a Negroni. You have history on your side if you prefer a lemon twist.

Epicurious

Stir with ice, then strain into a chilled coupe. Garnish with the orange twist.

rosita (campari and tequila cocktail)

Servings: 1

Cost: $7.99 /serving

Author : Jim Meehan

Ingredients

Instructions

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