A charming little twist on the Negroni that makes for an outstanding aperitif.
Add all ingredients to a mixing glass with ice. Stir for five to 10 seconds to 25 to 30 seconds , strain either into a rocks glass over fresh ice or up, in a coupe, depending on your preference. Garnish with a grapefruit peel.You’ll see recipes calling for blanco or reposado tequila. Blanco isn’t bad, but for me, you need a little age on the tequila—the oak flavors meet the spice in the bitters, and the vanilla flavors meet the orange richness from the Campari.
territory, with its accompanying bitterness and sweetness. This is good, but as stated above, I believe this cocktail really shines when it’s more in balance.It’s only a half-ounce, but the character of the sweet vermouth is the biggest choice insofar as what kind of Rosita you want. My personal favorite here is, an unusually light and lean choice, but one that helps the Rosita become what I think of as its best light and lean self.
, and just one dash is enough. While mixological instincts might suggest Bitterman’s Mole Bitters would be good, this drink is too delicate and pretty for something so intense.A “traditional” garnish would’ve been a lemon peel, but that’s not right at all— it’s too bright, too much sunshine for such a seductive cocktail. I personally like to lean into the bitterness by using a grapefruit peel. If you’re not as into bitter things, use an orange peel.
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