Rosita

Rosita
Yields1 Serving
Prep Time2 mins

The Rosita is a Negroni variant of unknown origin, but it first appeared in print in the 1974 edition of the Mr. Boston Official Bartender's Guide; the recipe we used is an adaptation by Gary "Gaz" Regan who upped the tequila and added bitters.

Blanco or reposado tequila are both acceptable for this cocktail; blanco will give more up-front brighter notes, while reposado will give an added oak depth which leans the drink more to the Boulevardier than the Negroni.

 45 ml (1½ oz) white tequila
 15 ml (½ oz) sweet vermouth
 15 ml (½ oz) dry vermouth
 15 ml (½ oz) Campari
 1 dash Angostura Aromatic Bitters
 Lemon twist fror garnish
1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a tumbler over fresh ice.

4

Garnish with a lemon twist.

AI generated anecdote for article length

Sophia had been looking forward to this night for weeks. The balmy summer air drifted through the open windows of her kitchen, carrying with it the scent of blooming jasmine from her backyard. She could hear her friends laughing in the living room, a soft hum of chatter and clinking glass that brought a smile to her face. Tonight was all about good company, relaxation, and—of course—her signature cocktail: the Rosita.

Sophia wasn’t a professional bartender by any means, but she had developed a bit of a reputation among her circle for being the go-to mixologist. Ever since she'd discovered the Rosita on a hot summer vacation to Mexico, she’d been obsessed with perfecting the recipe. There was something magical about its balance of flavors—the boldness of white tequila, the bittersweet bite of Campari, and the complex layers of dry and sweet vermouth, all rounded off by the subtle depth of Angostura Aromatic Bitters. She knew tonight was the perfect occasion to introduce it to her friends.

She approached her kitchen counter, where all the ingredients lay in a neat arrangement, and picked up her favorite tumbler—a heavy, crystal-clear glass that felt just right in her hand. Sophia filled it with ice, enjoying the satisfying clatter as the cubes settled in. The ice shimmered in the soft kitchen light, already preparing to cool down the concoction she was about to create.

First came the white tequila, smooth and bright. Sophia poured two ounces into a mixing glass, admiring the way the liquid seemed to sparkle as it splashed over the ice. Next, she added a half-ounce of Campari, its vibrant red hue swirling in the glass like a summer sunset. She could already picture her friends’ reactions to the first sip, the way the Campari's bold bitterness would catch them off guard before giving way to the complexity of the other ingredients.

She reached for the dry vermouth and sweet vermouth next, carefully measuring out a half-ounce of each. The vermouths were what gave the Rosita its unique character, blending with the tequila and Campari in a way that was simultaneously refreshing and intriguing. As Sophia poured them into the glass, she could almost hear the applause her friends would give her when they tasted the finished product. A dash of Angostura Aromatic Bitters followed, its spicy aroma rising as it hit the mixture, giving the cocktail its final touch of complexity.

Sophia stirred the ingredients together, taking her time to ensure everything was perfectly chilled and well-mixed. The soft clinking of the spoon against the ice was almost meditative, a soothing contrast to the lively atmosphere just a room away. She knew that a good cocktail wasn’t just about the ingredients—it was about the care and attention that went into making it.

With a practiced twist of her wrist, she strained the drink into the tumbler filled with fresh ice. The Rosita shimmered, its golden-red liquid catching the light in a way that was almost too pretty to drink. But it wasn’t finished yet. Sophia reached for a lemon, slicing off a thin peel and giving it a quick twist over the glass, releasing a spray of citrus oil that coated the surface of the drink. She perched the lemon twist on the edge of the tumbler, admiring her handiwork.

As she carried the drinks into the living room, her friends greeted her with a cheer. "What have you made for us this time, Sophia?" someone called out, already eyeing the glasses with curiosity. She smiled, handing out the Rositas one by one. "Something a little special for tonight," she said, keeping the details vague to heighten their anticipation.

The first sip was met with silence, and Sophia watched as her friends' expressions transformed—eyes widening, lips curving into satisfied smiles. "Wow," one of them finally said, holding up the glass as if inspecting a work of art. "This is incredible."

Sophia leaned back into the couch, feeling the warm glow of satisfaction spread through her. The evening breeze fluttered the curtains, mixing with the sounds of contented sips and murmured conversation. She knew she'd nailed it—again. The Rosita had once more worked its magic, turning an ordinary summer night into something extraordinary.

Ingredients

 45 ml (1½ oz) white tequila
 15 ml (½ oz) sweet vermouth
 15 ml (½ oz) dry vermouth
 15 ml (½ oz) Campari
 1 dash Angostura Aromatic Bitters
 Lemon twist fror garnish

Directions

1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a tumbler over fresh ice.

4

Garnish with a lemon twist.

Rosita

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