Rosita
Rosita is a bitter, strong and herbal cocktail made with Tequila, with high flavor complexity.
Ingredients
- 45 ml tequila (reposado or blanco)
- 15 ml Campari
- 15 ml sweet red vermouth
- 15 ml dry vermouth
- 1 dash aromatic bitters (Angostura)
- Ice
- Orange or lemon twist
Method
- In a mixing glass with ice, combine the tequila, Campari, both vermouths, and the dash of Angostura.
- Stir until chilled and diluted.
- Strain into a rocks glass over fresh ice or into a chilled coupe.
- Express the orange or lemon twist over the glass.
FAQ
What is in a Rosita?
A Rosita is made with 45 ml tequila (reposado or blanco), 15 ml Campari, 15 ml sweet red vermouth, 15 ml dry vermouth, 1 dash aromatic bitters (Angostura), Ice and Orange or lemon twist.
Is a Rosita strong?
A Rosita is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Rosita?
A Rosita fits an aperitif and a classic.
What is the bartender tip for a Rosita?
The Mr. Boston / NYT spec is 45 ml tequila against 15 ml Campari, 15 ml sweet vermouth, and 15 ml dry vermouth, plus a dash of Angostura. Reposado rounds it; blanco leaves the agave sharper. Cocktail Channel confirms the same math. Serve on the rocks (like a Negroni) or up, in a coupe. It's not the gin Negroni, the whiskey Boulevardier, or the Brazilian Negroni with cachaça — the tequila and the dry vermouth change the glass.