Rosita
Reposado tequila with Campari and both vermouths. A Negroni from Mexico.
Stirred · Rocks glass · Medium · about 3 minutes · about 25% ABV
Ingredients
- 45 ml Tequila (reposado)
- 15 ml Campari
- 15 ml Sweet vermouth
- 15 ml Dry vermouth
- 1 dash Angostura bitters
- Lemon twist (garnish)
Method
- Pour 45 ml tequila (reposado) into the mixing glass
- Pour 15 ml Campari into the mixing glass
- Pour 15 ml sweet vermouth into the mixing glass
- Pour 15 ml dry vermouth into the mixing glass
- Add 1 dash of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
About the Rosita
The aperitivo family. Italian aperitivo culture grew up in the cafés of Milan and Turin in the 1800s. Sweet vermouth was created in Turin in 1786 and Gaspare Campari opened his café in 1860. Bitter drinks like the Americano and the Negroni were made to sharpen the appetite before dinner, so they balance bitter and sweet and stay moderate in strength.
Rosita FAQ
What's in a Rosita?
45 ml tequila (reposado), 15 ml campari, 15 ml sweet vermouth, 15 ml dry vermouth, 1 dash angostura bitters, garnished with lemon twist.
How strong is a Rosita?
About 25% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Rosita?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Rosita in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
