Rosita

1 1⁄2 oz Reposado Tequila
1⁄2 oz Dry vermouth
1⁄2 oz Sweet vermouth
1⁄2 oz Campari
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions
Shake, strain, rocks, lowball, garnish
History
Previously posted as an Aperol version, with 2oz of Tequila and 2 dashes of Fee orange bitters.
Like/dislike
Format
From other users
  • Re Aperol variation: Merely OK. Seems like too much tequila. My tastes have changed. Revisit. — ☆☆☆
  • Per commented suggestions, switched to mezcal and did equal parts with the split vermouth and Campari. A nice negroni variant, more accessible than I expected. — ☆☆☆☆
  • 5-stars for a version with mezcal instead of tequila and equal parts mezcal (del Maguey Vida is good), vermouth (perfect), and Gran Classico. — ☆☆☆☆☆
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2 Comments

mako's picture

I had this first at Brick &

Submitted by on

I had this first at Brick & Mortar in Cambridge, Massachusetts (Misty Kalkofen's place) but it was mezcal instead of tequila and it was 1:1:1 mezcal, vermouth (perfect as here), and campari.

I make the mezcal version of this at home with Gran Classico instead of Campari and it is among my very favorite cocktails in this modified form.