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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.

Cocktail summary
Posted by Dan on
Is of
unknown authenticity
Reference

http://www.imbibemagazine.com/The-Rosita-Cocktail-Recipe

Curator
Not yet rated
User rating
4 stars
(25 ratings)
Yields Drink

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From other users
  • Tried a variation of the version in the comments - mezcal, gran classico and punt e mes. stirred, rock, orange peel expressed.
  • Perhaps my all time fave. 5-stars for a version with mezcal instead of tequila and equal parts mezcal (del Maguey Vida is good), vermouth (perfect), and Gran Classico.
  • 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.
  • Re Aperol variation: Merely OK. Seems like too much tequila. My tastes have changed. Revisit. — ★★★
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Comments
Zachary Pearson commented on 1/16/2012:

Curated to move brands from notes to Brands (Fee's, Noilly Prat, Partida)

mako commented on 11/25/2016:

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.