Tequila, stirred
Rosita
Barline 1h,1,h,h,1,Ro
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Tequila
- 1 oz Campari
- 1/2 oz Sweet vermouth
- 1/2 oz Dry vermouth
- 1 dash Angostura bitters
Stir with ice until cold, then strain.
Rocks, iced, orange twist.
Taste
An ounce and a half of tequila against a full ounce of Campari, so the bitter leads. Half an ounce each of sweet and dry vermouth split the wine, a Perfect Negroni with agave. One dash of Angostura is spice. Stirred, rocks, ice, orange twist.
History
The Rosita first appears, creator unknown, in the 1974 Mr. Boston Official Bartender's Guide: one ounce tequila, one ounce Campari, half an ounce each of dry and sweet vermouth, stirred on cracked ice, lemon twist. Gary Regan reprinted it in The Bartender's Bible (1991) with more tequila and a dash of Angostura, then forgot he had. Terry Sullivan and Regan traced it back in 2007 in the San Francisco Chronicle. Mexico City is sometimes named; no period citation supports that. From Regan come the ounce and a half of tequila and the dash of Angostura; the full ounce of Campari and the orange garnish are the house's.
Same shape, other bottles
The Negroni family, with the bottle that changed.
- Boulevardierbourbon for tequila
- Cardinalegin for tequila
- Brazilian Negronicachaça for tequila
- Cin-Cyngin and Cynar for tequila and Campari
- Kingston Negroniaged rum for tequila
- Mezcal Negronimezcal for tequila
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.