Rosita
A forgotten classic rediscovered by craft bartenders — tequila stirred with Campari and both sweet and dry vermouth for a complex, bittersweet sipper. — Crafted by Blinner with Love
Ingredients
- 1.5 oz Reposado tequila
- 0.5 oz Campari
- 0.5 oz Sweet vermouth
- 0.5 oz Dry vermouth
- 1 dash Angostura bitters
- orange peel (garnish) garnish
Pairs With
Pair with charred chiles rellenos or mole negro to complement the Campari's bittersweet depth and vermouth's herbal complexity in this sophisticated sipper.
Instructions
Add tequila, Campari, sweet vermouth, dry vermouth, and bitters to a mixing glass with ice
Stir for 30 seconds until well chilled
Strain into a rocks glass over a large ice cube
Express an orange peel over the drink and drop it in
Tips
Think of this as a tequila Negroni with added complexity from the dual vermouths Reposado tequila's oak-aged character stands up well to the bitter Campari First appeared in Mr. Boston's 1946 bartending guide