At Serious Eats, I contributed a drink to a new feature, “The Best Cocktails We Drank in [a given month].” This previous month being April, it was April’s turn to be the given month. The remit was, pick a drink you loved, whether out or at home. We don’t really get out much, for several reasons, so it would have to be a drink at home. I chose something new, a drink I’d never had or made before. My comments on the site were …
“Reposado tequila, sweet and dry vermouth, Campari, and Angostura bitters combine for the La Rosita, a spin on the classic Negroni cocktail. I mixed this one up at home for a crisp springtime refresher. Tequila and Campari play very well together, making for an herbal, lightly bitter drink that highlights tequila’s agave flavor.”—Michael Dietsch, Cocktail 101 columnist
Now, the recipe:
- 1-1/2 ounces reposado tequila
- 1/2 ounce sweet vermouth
- 1/2 ounce dry vermouth
- 1/2 ounce Campari
- 1 dash Angostura bitters
Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.
For tequila, I used Espolon Reposado. For sweet vermouth, Cinzano; for dry, M&R.
Disclaimer: The Espolon and Campari were sent to me for review purposes by Campari America. I had never before had the Espolon and I quite liked it. I would consider buying it again, but I would consider other reposados before Espolon. As for Campari, I almost always have a bottle on hand, usually purchased with my own money. But to cover my ass, I probably can’t fail to disclose that Campari America sent me a bottle.
Photograph © Jennifer Hess