Rosita Cocktail

By Steve Kilcullen Jump to Recipe

More than what you expected, the Rosita is a deep and flavorful dram that pairs Campari and tequila together.

As is the case with many cocktails over the years, the drink we’ll be looking at tonight has a muddled and hazy history attached to it. Dating back to sometime in the 1970s, the Rosita might appear to be a simple tequila-based riff on the classic Negroni… until you actually take a gander at the recipe and drink one. One of the earliest appearances of the cocktail was in the 1974 edition of the classic Mr. Boston Official Bartender’s Guide, where it unfortunately sat forgotten amongst the other more well-known tipples for years.

The drink had a rediscovery of sorts in the mid-2000s. Legendary bartender Gary “Gaz” Regan and cocktail scribe Terry Sullivan had been talking back and forth about the history of the cocktail. Sullivan had a recipe for the drink of his own, but couldn’t remember where he had originally come across the one that inspired it. Both men had discovered through their research and conversations that Regan had put that recipe in his 1991 book The Bartender’s Bible… and completely forgotten he had put it in there.

But now that they remembered, the Rosita is no longer doomed to be lost to the mists of time. As you gather the ingredients you’ll need, you’ll be reminded of course of the Negroni, especially with the addition of Campari and sweet vermouth. But this is no “Tequila Negroni”, because of the added use of dry vermouth as well as dashes of bitters to cap it. The earthy spiciness of the tequila mixed with the bitter Italian liqueur is an eye-opening combination, cushioned by the crisp and robust notes of both the dry and sweet vermouth.

Campari is always going to steal the spotlight in whatever drink it appears in, and the Rosita is no exception. The taste of the deep red liqueur mixed with the Southwestern peppery notes of the tequila is a match made in cocktail heaven. Take a few sips and see for yourself.

What is the Best Tequila to Use In a Rosita?

Since the Campari and two vermouths that are used in this recipe have pretty robust flavor profiles, I’d suggest going with a blanco style of tequila. The unaged and clear colored spirit won’t compete for its place in this cocktail, helping to create a balanced and spicy experience.

What glassware and garnish are used?

Like the Negroni, serve your Rosita in an Old Fashioned or rocks glass, over a large ice cube or sphere. Garnish with a lemon twist, but first express the oils, then rub it along the rim of the glass before dropping it in the cocktail.

Can you use a different kind of bitters?

The original Rosita recipe did not include Angostura, so you can leave it out altogether or use what you have at home. Lemon, orange, and even chocolate bitters work nicely in this concoction.

Similar Drinks to the Rosita Cocktail

If the bitter and satisfying bite of a cocktail that features Campari makes your mouth water just thinking about it, then direct those brain waves of yours towards even more beautifully bitter beverages. Twist & Toast has the recipes you’ll need to start exploring complex-tasting cocktails. Try a few of these out to see how your tastebuds measure up.

• Campari Spritz – New to Campari? Sip on this effervescent tipple that lightens the liqueur with some sparkling wine and club soda.
• Negroni – Try your hand at the iconic cocktail to truly see the difference between it and the Rosita.
• Old Pal – A classic drink that combines Campari, rye whiskey and dry vermouth.
• Tequila Negroni – A spicy Mexican spin on the Italian favorite.