Negroni Riff · Aperitivo · Strong
Rosita
In the owner’s words: Bittersweet
- Base
- Tequila
- Glass
- Rocks/Old Fashioned
- Method
- Stirred
- Effort
- Beginner · 3 min
- ABV
- 22%
Build
- Tequila Reposadoor Blanco Tequila / Mezcal / Rosa Tequila
- Camparior Aperol for lighter version
- Sweet Vermouthor Cocchi Vermouth di Torino
- Dry Vermouthor Dolin Dry Vermouth
- Angostura Bittersor Orange Bitters / Grapefruit Bitters
- Lemonor Grapefruit Peel / Orange Peel · Express oils over drink and use as garnish · garnish
You’ll need: Mixing glass, Bar spoon, Strainer, Jigger
Method — Stirred
- Add tequila, Campari, sweet vermouth, dry vermouth, and Angostura bitters to a mixing glass filled with ice
- Stir for 20-30 seconds until well-chilled and properly diluted
- Strain into a rocks glass over a large ice cube or clear ice block
- Express oils from lemon peel over the surface, rub along the rim, and garnish with the peel
The story
The Rosita first appeared in the 1974 edition of Mr. Boston's Official Bartender's Guide, creator unknown. It was later rediscovered and modernized by legendary bartender Gary 'Gaz' Regan for his 1991 book The Bartender's Bible, where he increased the tequila proportion and added Angostura bitters. Interestingly, Regan completely forgot he had included it in his book until 2007, when fellow drinks writer Terry Sullivan featured it in an article. After investigating its origins, both discovered that Sullivan had actually found the recipe in Regan's own Bible—a charming case of cocktail amnesia.
Variations
Death & Co created 'La Rosita' with refined proportions. Can be served up in a chilled coupe glass instead of on the rocks. Earlier versions used equal parts (1 oz each) of tequila and Campari. Some bartenders prefer orange or grapefruit bitters over Angostura. For a smoky variation, use mezcal. Can be made with Rosa Tequila (tequila aged in wine barrels) for added fruit complexity.
Host tips
Reposado tequila is preferred over blanco for its oak-aged vanilla and spice notes that complement the Campari. The split vermouth (both sweet and dry) adds complexity and prevents the drink from being too sweet. Use just one dash of bitters—more can overpower the drink. This cocktail can also be built directly in the glass over ice and stirred. Excellent as a pre-dinner aperitif, particularly before Mexican cuisine.
