LA ROSITA
La Rosita: A Complex Tequila Aperitif
La Rosita's exact origins remain unclear, though the cocktail appeared in bartending literature by the 1970s. The drink represents an early attempt to create sophisticated, spirit-forward tequila cocktails similar to Italian aperitifs like the Negroni, according to Difford's Guide.
The cocktail combines reposado tequila with Campari, equal parts sweet and dry vermouth, and both Angostura and orange bitters. This complex formula creates a bittersweet, aromatic drink where multiple vermouths and bitters add layers of botanical complexity to tequila's agave character, as noted in Liquor.com.
The name "La Rosita" is a diminutive form of Rosa (rose) in Spanish, likely referencing the drink's pinkish-red color from the Campari. The drink showcases aged tequila in a European-style aperitif format.
La Rosita experienced renewed interest during the craft cocktail revival when bartenders explored classic tequila cocktails beyond the Margarita. The drink appeals to Negroni and Manhattan enthusiasts who appreciate complex, bittersweet cocktails with multiple modifying ingredients.
RECIPE:
1.5 oz reposado tequila
1/2 oz Campari
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash Angostura bitters
1 dash orange bitters
Lemon twist for garnish
Method:
Add tequila, Campari, sweet vermouth, dry vermouth, and both bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a rocks glass.
Express lemon twist over the drink and garnish.