Rosita

A bittersweet, stirred cousin of the Negroni built on reposado tequila in place of gin, with Campari and a split of sweet and dry vermouth softening the bitterness into something supple and aperitivo-bright. First printed anonymously in the 1974 Mr. Boston Official Bartender's Guide, it languished until Gary "Gaz" Regan revived it in The Bartender's Bible, nudging up the tequila and adding bitters. The agave gives it an earthy, sun-warmed depth the classic Negroni never had.

AperitivoClassicSpirit-ForwardBitter Sipper

Ingredients

  • 1.5 ozTequila Reposado
  • 0.5 ozCampari
  • 0.5 ozSweet Vermouth
  • 0.5 ozDry Vermouth
  • 1 dashAngostura Bitters

Garnish: Grapefruit Peel

Preparation

Stirred · Rocks · Large cube

  1. 1.

    add

    Add the reposado tequila, Campari, sweet vermouth, dry vermouth, and Angostura bitters to a mixing glass filled with ice.

  2. 2.

    stir

    Stir until well chilled and properly diluted, about 30-45 seconds.

  3. 3.

    strain

    Strain into a rocks glass over a large ice cube.

  4. 4.

    express

    Express a grapefruit (or lemon) peel over the surface.

  5. 5.

    garnish

    Drop the peel in as garnish.

Flavor Profile

herbal
42%
bitter
34%
body
28%
spiced
26%
earthy
23%
sweet
23%
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