A Rosita cocktail is made with tequila, and has a perfect blend of bitter and sweet flavors. It's a twist on a Negroni recipe and it's easy for home bartenders to make!
If you know me at all you know I love almost any cocktail made with Campari, and if you do too, you'll love a Rosita!
It's kind of a variation on a Negroni, subbing tequila for the gin, and adding a couple of additional ingredients to pump things up.
The Rosita comes from a 1974 edition of Mr. Boston Official Bartender's Guide, but the cocktail was modernized by famed bartender Gaz Regan in his 1991 book The Bartender's Bible.
Have a Rosita when you want a tequila cocktail that has some bitter notes, try it instead of a margarita, or for a change of pace at happy hour.
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Ingredients for a rosita cocktail
- Reposado tequila: Reposado is a type of tequila that has been aged between 2 months and 1 year. It usually has a light amber color and a smooth flavor. You can find good inexpensive reposado tequilas at most liquor stores.
- Campari: A classic Italian bitter liqueur. There is no substitute.
- Sweet vermouth and dry vermouth: These two balance each other out! Sweet vermouth adds sweetness without being syrupy, dry vermouth adds herbal and floral notes with a dry flavor for a clean finish.
- Angostura bitters: Think of bitters for cocktails as you would salt and seasonings for food recipes. They bring all the flavors together and make it taste just right.
- Lemon twist: Our garnish for a bright aroma.
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How to make a Rosita cocktail
Step 1: Cut the lemon twist
Use a vegetable peeler or paring knife to cut a wide piece of lemon peel. Be sure to get just the yellow part, we don't want the white pith because that is bitter.
Step 2: Combine ingredients and chill
Add the tequila, Campari, sweet and dry vermouth, and bitters to a cocktail shaker or tall pint glass filled with ice. Stir gently to combine and chill.
Step 3: Strain and serve!
Strain into a rocks glass filled with ice, add the lemon twist, and serve!
Recommended tools and equipment
- Cocktail shaker: A Rosita cocktail doesn't actually require shaking, but it's easier to stir and strain from a cocktail shaker. You can also use a tall pint glass for mixing.
- Small measuring cup: To measure out all of our ingredients.
- Vegetable peeler or paring knife: To cut the lemon peel garnish.
- Rocks glasses: For serving.
Substitutions and variations
- Apparently, the original recipe for a Rosita cocktail did not include the Angostura bitters, so if you don't have those, go ahead and make one anyway!
- You can substitute blanco tequila for the reposado.
- If you like a smoky flavor, use Mezcal instead of tequila.
- An earlier version of the recipe called for it to be served over crushed ice, which would be very refreshing in the summertime.
- I like a Rosita on the rocks, but it's also a cocktail that can be served up.
What does a Rosita taste like?
A Rosita is a well-balanced cocktail. You'll get sweetness from the vermouth, and slight bitterness and floral notes from Campari. The tequila adds a smooth, almost vanilla-like quality, and the bitters add great aroma. It's delicious!
More cocktails with Campari
- A Boulevardier is another Negroni-like drink that swaps the gin for bourbon. It's especially tasty in the colder months of the year.
- I like to welcome spring with a Jasmine Cocktail. It's made with fresh lemon juice and has a beautiful pink color just like spring flowers!
- Try a Milano Torino, it's short and sweet—just Campari and sweet vermouth.
- And check these Negroni variations for more ideas!
A Rosita cocktail is a Negroni variation that's well-balanced and refreshing!
- The perfect balance between bitter and sweet.
- Reposado tequila adds complexity.
- Campari + lemon twist garnish = bright flavor.
- Great with Mexican food instead of a margarita.
- Serve before dinner as an aperitivo or apertif.
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Recipe
Rosita Cocktail
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Equipment
- cocktail shaker or pint glass
- vegetable peeler or paring knife
Ingredients
- 1.5 ounces reposado tequila
- 1 ounce Campari
- ½ ounce sweet vermouth
- ½ ounce dry vermouth
- dash Angostura bitters
- lemon twist for garnish
Instructions
- Use a vegetable peeler or paring knife to cut a wide piece of lemon peel. Be sure to get just the yellow part, we don't want the white pith because that is bitter.
- Add the tequila, Campari, sweet and dry vermouth, and bitters to a cocktail shaker or tall pint glass filled with ice. Stir gently to combine and chill.
- Strain into a rocks glass filled with ice, add the lemon twist, and serve!
Notes
- Apparently, the original recipe for a Rosita cocktail did not include the Angostura bitters, so if you don't have those, go ahead and make one anyway!
- If you like a smoky flavor, use Mezcal instead of tequila.
- An earlier version of the recipe called for it to be served over crushed ice, which would be very refreshing in the summertime.
- I like a Rosita on the rocks, but it's also a cocktail that can be served up.
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