5 Ingredients or Fewer

The Rosita

May  3, 2016
4 Ratings
Photo by Emily Vikre
Author Notes

This cocktail is something of a vintage cocktail that was dusted off and written up first by Gary Regan in The Bartender's Bible and then in an article by Terry Sullivan. It gives tequila the Negroni treatment, which results in something interesting, elegant, and a fun alternative to a margarita.


  • Serves 1
  • 1 1/2 ounces reposado tequila
  • 1 ounce Campari
  • 1/2 ounce dry vermouth (I recommend Dolin dry)
  • 1/2 ounce sweet vermouth (I recommend Cocchi Vermouth di Torino)
  • 1 dash Angostura bitters
  • Lemon twist, for garnish
In This Recipe
  1. Fill a glass with crushed ice, add all the ingredients and stir them together to combine. Garnish with a twist of lemon.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.