Cocktail
Rosita
How to make a Rosita - the bitter tequila classic of Campari, red and dry vermouth. Like a Negroni, but with agave instead of juniper.
4 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Rosita is in a sense the Mexican Negroni: tequila replaces the gin and meets Campari as well as red and dry vermouth. The result is a bitter, tart aperitif with earthy agave notes. A spirit-forward classic for lovers of the bitter aperitivo.
Instructions
- Fill a tumbler with ice cubes.
- Add tequila, Campari, both types of vermouth and the bitters to the glass.
- Stir cold with a bar spoon for about 20 seconds.
- Express a lemon twist over the glass.
- Drop the twist into the glass as a garnish and serve.
Garnish: Lemon twist
Pro tip: A Reposado tequila brings gentle wood notes that nicely round off the bitter Campari.
Frequently asked questions
What does the Rosita taste like?
The Rosita is bitter and tart like a Negroni, but the tequila adds earthy agave notes.
Which tequila works best?
A Reposado with subtle wood notes harmonizes particularly well with Campari and vermouth.
Why are two types of vermouth used?
The red vermouth brings sweetness, the dry one freshness, together they balance out the bitterness of the Campari.
Ingredients
- Tequila Reposado4.5 cl
- Campari1.5 cl
- Red vermouth (Vermouth Rosso)1.5 cl
- Dry vermouth (Vermouth Dry)1.5 cl
- Angostura bitters1 dash
- Ice cubesas needed
