Rosita is an aromatic and powerful classic cocktail made with tequila, vermouth and Campari. It is similar to the Negroni family, but the use of tequila gives the drink a warmer and more characterful profile.
The Rosita cocktail is a drink that emerged in the cocktail world in the 1970s and is considered one of the most important examples of tequila-based classics. The recipe first appeared in The Bartender's Bible, published by Gary Regan in 1974. This book is one of the most important sources influential in the development of modern cocktail culture.
Rosita's structure is influenced by classic cocktails such as the Negroni and Manhattan. The distinct bitter flavor of Campari combines with the balance of sweet and dry vermouth. Tequila gives the drink a distinctive warm and earthy character. This combination creates a more complex and aromatic drink than the usual tequila cocktail.
“Character develops when we learn to love difficult flavors.”
Over time, Rosita has become a revered recipe among classic tequila-based cocktails. It is considered a particularly attractive option for cocktail enthusiasts who like strong and bitter flavors. Today, it is considered one of the classics rediscovered in modern bars.
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Ingredients
Unit System
45 mlReposado Tequila
15 mlSweet Vermouth
15 mlDry Vermouth
15 mlCampari
1 dashAngostura Bitters
·Ice
Orangepeel (garnish)
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Method
1
Fill a mixing glass with ice.
2
Add tequila, sweet vermouth, dry vermouth and Campari.
3
Add Angostura bitters.
4
Stir with a bar spoon for about 20 seconds to chill the drink.
5
Strain into a rocks glass with large ice.
6
Squeeze the orange peel lightly over the glass to release the flavor and add as a garnish.
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Bartender Tips
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Using reposado tequila gives the cocktail a smoother and more balanced flavor.
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Rubbing an orange peel on the rim of the glass makes the scent of the drink more pronounced.
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Using large ice cubes makes the drink water down slowly.
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