SIESTA
The Siesta: A Modern Tequila Classic
The Siesta cocktail was created by bartender Katie Stipe in 2006 while she was working at Flatiron Lounge in New York City.
Stipe developed the drink as a tequila variation of the classic Hemingway Daiquiri, substituting tequila for rum and Campari for maraschino liqueur, according to Punch. The cocktail combines tequila with Campari, fresh lime juice, grapefruit juice, and simple syrup. This combination creates a bittersweet, citrus-forward profile where Campari's bitter orange notes complement tequila's agave character while grapefruit adds additional complexity, as noted in Difford's Guide.
The Siesta quickly became popular in craft cocktail bars during the late 2000s and established itself as a modern classic. The drink exemplifies the period's approach to creating new cocktails by reimagining classic formulas with different base spirits and complementary ingredients.
The name "Siesta" references the traditional afternoon rest period in Mexican and Spanish cultures, suggesting the drink's refreshing, leisurely character suited for warm afternoons.
RECIPE:
1.5 oz tequila (blanco)
3/4 oz Campari
1/2 oz fresh lime juice
1/2 oz fresh grapefruit juice
1/2 oz simple syrup
Grapefruit twist for garnish
Method:
Add tequila, Campari, lime juice, grapefruit juice, and simple syrup to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a chilled coupe glass.
Garnish with grapefruit twist.