Drink of the Week: The Rosita

I was looking for a tequila drink to celebrate Cinco de Mayo with, but the 5th was rainy and cold and very un-Margarita-like. Adam @ the Boston Shaker (Your Friendly Neighborhood Cocktail Supply Shop) to the rescue! He twittered (tweeted? still working on my Twittercabulary) about a drink called the Rosita and after reading the recipe at DrinkBoy, I headed straight to the liquor cabinet to mix one up.

The unusual pairing of Campari with tequila may stop some of you in your tracks, but the combination works really well. The other ingredients mellow the Camapri's bitterness: it's still there, but it plays more of a backing role instead of muscling through all the other flavors (as it sometimes does in a Negroni).

The Rosita

In an iced mixing glass, combine:

• 1 1/2 ounces tequila
• 1/2 ounce Campari
• 1/2 ounce sweet vermouth
• 1/2 ounce dry vermouth
• dash of Angostura bitters

Stir until well chilled. Strain into a cocktail glass. Garnish with a lemon twist (I forgot to garnish before we took the picture; the lemon oil in the twist adds a nice touch).

If this is still too Campari-heavy for you, reduce the amount to 1/4 ounce and work your way up to a level of bitterness that works for you.