Ingredients
- 45 ml Reposado tequila
- 15 ml Campari
- 15 ml Sweet vermouth e.g. Carpano Antica, Cocchi di Torino
- 15 ml Dry vermouth e.g. Noilly Prat, Dolin Dry
- 1 dash Angostura bitters
- Garnish Orange peel
Preparation
- Stir all ingredients with ice.
- Strain into a rocks glass over a large ice cube. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with orange peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Rosita cocktail emerged in the late 20th century, gaining popularity in Mexico as a sophisticated blend of tequila and vermouth. Its unique combination reflects the country's evolving cocktail culture.
