Siesta
Tequila, Campari, lime and grapefruit. A bittersweet modern classic from Chicago.
Shaken · Coupe · Medium · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Tequila (blanco)
- 15 ml Campari
- 22.5 ml Fresh lime juice
- 15 ml Grapefruit juice
- 15 ml Sugar syrup
- Grapefruit twist (garnish)
Method
- Chill the glass
- Pour 45 ml tequila (blanco) into the shaker
- Pour 15 ml Campari into the shaker
- Add 22.5 ml fresh lime juice
- Pour 15 ml grapefruit juice into the shaker
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Siesta
Created by Katie Stipe at Flatiron Lounge in New York in 2006. It is a tequila sour with grapefruit and Campari.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Siesta FAQ
What's in a Siesta?
45 ml tequila (blanco), 15 ml campari, 22.5 ml fresh lime juice, 15 ml grapefruit juice, 15 ml sugar syrup, garnished with grapefruit twist.
How strong is a Siesta?
About 15% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Siesta?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Siesta in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
