Rosita

(1 ratings)

A refined tequila cocktail balancing bitter, sweet, and herbal notes with vermouths and Campari for depth.

SUGGESTED GLASSWARE

Rocks Glass

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Recipe

1 cocktail (125ml)

Reposado Tequila
45 ml
Campari
15 ml
Sweet Vermouth
15 ml
Dry Vermouth
15 ml
Angostura Aromatic Bitters
1 dash
Orange Peel
1 twist

Recipe credit: 1974 edition of the Mr. Boston Official Bartender’s Guide

Instructions

3 minutes to make

Step

Fill a mixing glass with ice cubes. Add the reposado tequila, Campari, sweet vermouth, dry vermouth, and Angostura bitters to the mixing glass.

Step

Stir gently with a bar spoon for 30-45 seconds (approximately 60 revolutions) to properly chill and dilute the cocktail while maintaining clarity.

Step

Strain the mixture into a chilled coupe glass for an elegant presentation, or into a rocks glass filled with fresh ice for a more casual serve.

Step

Using a citrus peeler, cut a long orange peel twist. Express the oils by holding the peel over the drink and giving it a firm twist to release the aromatic oils onto the surface.

Step

Drop the orange peel into the glass as garnish. Serve immediately while properly chilled.

Equipment

Mixing glass

Bar spoon

Hawthorne Strainer

Jigger

Citrus peeler

Description

The Rosita is a Mexican twist on the classic Negroni, created in the 1970s and later popularized by craft cocktail bars like Death & Co. This elegant cocktail substitutes tequila for gin and introduces both sweet and dry vermouth alongside Campari, creating a layered, bittersweet profile that appeals to adventurous cocktail enthusiasts. The drink showcases tequila’s versatility beyond traditional margaritas, offering a sophisticated sipper that’s perfect for those who appreciate complex, herbaceous cocktails.

Nutritional information

1 cocktail (125ml)

Calories

165

ABV

22 %

Alcohol

24 g

Carbs

8 g

Carbs from Sugar

6 g

Fat

0 g

Protein

0 g

Sodium

4 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Sulfites

Tips & Notes

Use high-quality vermouths for the best flavor - Cocchi Vermouth di Torino for sweet vermouth and Dolin for dry vermouth are excellent choices that will elevate the cocktail significantly.
The original Rosita didn't include bitters, so you can omit the Angostura for a slightly lighter, more traditional profile that focuses purely on the tequila-vermouth-Campari interaction.
For a smoky variation, substitute mezcal for tequila to add earthy, smoky notes that complement the herbal bitterness beautifully.
Proper stirring technique is crucial - stir smoothly and consistently to achieve the right dilution without over-aerating the drink, which could cloud the beautiful clarity.
Chill your glassware in the freezer for at least 10 minutes before serving to ensure the cocktail stays cold longer and enhance the overall drinking experience.

Can I use blanco tequila instead of reposado?

Yes, blanco tequila works well and creates a brighter, more vegetal flavor profile. Reposado is preferred for its subtle oak and vanilla notes that add complexity, but blanco will give you a crisper, more agave-forward cocktail.

What's the difference between serving this up versus on the rocks?

Serving “up” in a chilled coupe creates a more elegant, concentrated experience perfect for sipping slowly. On the rocks provides ongoing dilution as ice melts, making it more refreshing and approachable, especially in warmer weather.

How long do opened vermouths last and how should I store them?

Opened vermouths should be stored in the refrigerator and used within 3-4 weeks for best flavor. They’re fortified wines that will oxidize over time, so proper storage is crucial for maintaining the cocktail’s quality.

Can I make this cocktail ahead of time for a party?

Yes, you can batch the Rosita by multiplying the recipe and storing it in the refrigerator for up to 24 hours. Add about 15ml of water per drink to account for dilution, then stir with ice briefly before serving and garnish fresh.