Built like a Negroni with reposado tequila where the gin would be, it sets Campari's bitter edge against a split of sweet and dry vermouth that softens it into something supple and aperitivo-bright. The agave brings an earthy, sun-warmed depth, a dash of Angostura adds a thread of spice, and a grapefruit peel over the large cube lifts the nose.
Garnish: Grapefruit Peel
Stirred · Rocks · Large Cube
add
Add the reposado tequila, Campari, sweet vermouth, dry vermouth, and Angostura bitters to a mixing glass filled with ice.
stir
Stir until well chilled and properly diluted, about 30-45 seconds.
strain
Strain into a rocks glass over a large ice cube.
express
Express a grapefruit (or lemon) peel over the surface.
garnish
Drop the peel in as garnish.
The Rosita's earliest known appearance is an uncredited recipe in the 1974 Mr. Boston Official Bartender's Guide, and no one has ever been identified as its inventor. It sat largely forgotten until Gary "Gaz" Regan took it up in The Bartender's Bible in 1991, raising the share of tequila and adding a dash of bitters. Regan was clear that he had reworked the Mr. Boston recipe rather than created the drink, and his version is the one that brought it back into circulation.