Rosita

The ROSITA is an excellent tequila departure from the margarita via Campari. It re-balances the Italian bitter Campari away from other mixes — like the Negroni and Boulevardier — by using equal parts sweet and dry vermouth and adding Angostura bitters as an anchor. It softens the bitter-sweetness of Campari that some dislike and produces a classic well-rounded taste, dominated by tequila.

Requirements: tequila (silver preferred), Campari, sweet vermouth, dry vermouth, Angostura bitters, lemon twist

• 1.5 oz. tequila
• 1/2 oz. Campari
• 1/2 oz. sweet vermouth
• 1/2 oz. dry vermouth
• 1 dash Angostura bitters
• 1 lemon twist

Stir all ingredients in an ice-filled mixing glass. Strain into a rocks glass filled with ice or with one large ice cube. Garnish with a lemon twist.

History: Although an earlier variation of this cocktail was featured in Mr. Boston Official Bartender’s Guide in the 1970’s, it was Gary Regan’s 1991 cocktail book, The Bartender’s Bible, that re-discovered and popularized the mix that makes it the classic that it is, and deserves to be.

Similar Cocktails:

Negroni — https://keetscocktails.com/negroni-2

Boulevardier — https://keetscocktails.com/boulevardier-2

Genoa Vodka — https://keetscocktails.com/genoa-vodka-2

Old Pal — https://keetscocktails.com/old-pal-2

Tequini — https://keetscocktails.com/tequini-2