Rosita

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The ROSITA is an delicious tequila departure from the ever-popular margarita, using Campari. The Rosita re-balances the Italian bitter Campari by using equal parts sweet and dry vermouth and adds Angostura bitters as an anchor. The bitter-sweetness of Campari that some dislike is thereby softened, producing 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 blanco
  • 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.

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

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