La Rosita
La Rosita is the “perfect” tequila variation of the gin-classic, Negroni. Although it sounds like a bold claim, a “perfect” cocktail refers to an equal split between the sweet and dry vermouth — not necessarily that you’re guaranteed to enjoy it. Compared to other Negroni variations (such as the Boulevardier), the tequila in this cocktail can easily become overpowered. However, as denoted in the Death and Co. cocktail book, one way to combat this is to simply increase the amount of tequila leaving everything else the same. La Rosita is often served down in a rocks glass over a large clear ice cube, however, I prefer it “up” in a chilled coupe glass — this will require you to chill and dilute the ingredients in a mixing glass first. Last, but certainly not least, don’t forget your citrus peel garnish. Although a lemon peel garnish is the most traditional, if you have one already on hand, the oils from a grapefruit peel complement this cocktail beautifully. But don’t take my word for it, make one and try it for yourself!
La Rosita
In your mixing glass, combine the Angostura bitters, dry vermouth, sweet vermouth, Campari, and reposado tequila.
1 dash / 0.125 tsp of Angostura Bitters
0.5 oz of Dry Vermouth
0.5 oz of Sweet Vermouth
0.5 oz of Campari
1.5 oz of Reposado Tequila
Add ice to your mixing glass and stir until sufficiently chilled (around 25 to 30 seconds). Strain contents into your chilled coupe glass. Garnish with a grapefruit peel disk.
TIP(S):
Chill your cocktail coupe — to extend the life of your La Rosita, place your cocktail coupe in the freezer for at least 15 minutes. Alternatively, you can place ice water in your cocktail coupe cocktail glass during the preparation.
