A bittersweet tequila sour, bright and lively: blanco tequila, lime and grapefruit are bound together by a small measure of Campari that adds a herbal-orange edge and sharpens the grapefruit's own bitterness. Shaken cold and served up beneath an expressed grapefruit peel, it opens like a Margarita before deepening into something juicier, more bitter and more layered.
Garnish: Grapefruit Peel
Shaken · Coupe · Up
add
Combine tequila blanco, lime juice, grapefruit juice, Campari, and simple syrup in a shaker.
shake
Add ice and shake hard until well-chilled, about 10 seconds.
strain
Fine-strain into a chilled coupe.
express
Express a grapefruit peel over the surface and drop it in as garnish.
Katie Stipe created the Siesta in 2006 while tending bar at the Flatiron Lounge in New York, conceiving it as a bitter take on the Hemingway Daiquiri — tequila stepping in for rum, Campari taking the place of maraschino. It quickly became one of the bar's best-selling house drinks and from there made its way onto menus and into cocktail books around the world. Stipe's original recipe called for only about a quarter ounce of Campari, while many recipes published since have settled on half an ounce.