Rosita

 

Story:
Versions of the Rosita have been around since at least the 1970s, with one appearing in the Mr. Boston Bartender’s Guide.  No less a bartending personality than Gary“gaz” Regan read about the drink in the early 00s in an article by his friend Terry Sullivan, but neither knew where it came from.  Eventually Sullivan consulted his notes and found to his surprise that he learned of this version of the Rosita from Regan’s own cocktail book, The Bartender’s Bible.  Regan didn’t believe it until he saw it for himself. A good version of the story is here.  Of course maybe it's better to get gaz's own version.

The Rosita starts with a Negroni template but swaps out the gin for tequila, of all things.  It then joins the “perfect” group of cocktails, meaning that the vermouth is split 50/50 between sweet and dry.  You can use either blanco or reposado tequila.  I went with blanco for its brightness. Reposado tequila supposedly moves the Rosita closer in flavor to the Boulevardier, so I'll have to try that at some point as well. 

Recipe:

1.5 oz tequila (blanco or reposado)

0.5 oz sweet vermouth 

0.5 oz dry vermouth 

0.5 oz Campari 

 1 dash Angostura bitters

garnish: lemon twist

-add all ingredients to a mixing glass with ice; stir until chilled
-strain into a rocks glass over fresh ice

-express the lemon twist over the drink then drop it in.