Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)

The Rosita is a beautiful cocktail that our good friend from Ardent Spirits, the master mixologist Gary Regan, introduced in his very first book, 16 years ago. He had forgotten it, but recently got it introduced to him by a another friend. Gary thought it was damn good, but didn’t remember it was his creation. A little research and he discovered it was his re-working of a recipe he had found in an old bartenders guide.

We think Gary must have tested his Rosita recipe very thoroughly. Now, with memory restored, he has just introduced the recipe to us. The Rosita runs along Negroni lines, calling for Tequila, two styles of vermouth, Campari and one solitary dash of Angostura bitters. It makes a nice change from the everyday Margarita, but best not to consume too much in one sitting unless you are actually trying to forget!

Ingredients for 1 Drink

• 1 1/2 ounces Tequila (100 percent agave blanco or reposado Tequilas work best)
• 1 ounce Campari
• 1/2 ounce sweet vermouth
• 1/2 ounce dry vermouth
• 1 dash Angostura bitters
• 1 lemon twist, for garnish

Preparation

1. Pour all the ingredients into a large old-fashioned glass filled with crushed ice.
2. Stir briefly and add the garnish.

If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits