A Rosita is one of those cocktails that sneaks up on you—in the best way. It’s bold, a little bitter, and beautifully balanced, with just the right touch of citrus. Think of it as a tequila lover’s answer to the Negroni. I’ve made this drink countless times, and here’s a tip I learned while perfecting it: the quality of your vermouth really matters. Use fresh, well-stored vermouth, and you’ll taste the difference in every sip.
Rosita
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glassware: Old-Fashioned glass or coupe glass
Make-ahead: You can mix the base (without ice) a few hours ahead and keep it chilled. Stir with ice just before serving.
Ingredients
– 1.5 oz (45 ml) tequila – Blanco for a crisp kick, or Reposado for a bit more depth
– 0.5 oz (15 ml) sweet vermouth
– 0.5 oz (15 ml) dry vermouth
– 0.5 oz (15 ml) Campari – Brings that signature bitter edge
– 1 dash Angostura bitters – Optional, but adds a nice layer of spice
– Ice – Enough to fill your mixing glass and serving glass
– Orange peel – For garnish
Method
- Grab a mixing glass and fill it about halfway with ice.
- Pour in the tequila, sweet vermouth, dry vermouth, Campari, and a dash of bitters.
- Stir for about 20–30 seconds until the drink is nicely chilled and just diluted enough. It should feel cold on the outside of the glass.
- Strain into a chilled Old-Fashioned glass filled with fresh ice. (You can use a coupe glass if you’re skipping the ice.)
- Twist an orange peel over the drink to release its oils, then drop it in as a garnish.
Tips & Tricks
– Use fresh vermouth: Once opened, vermouth can go flat. Store it in the fridge and use within a month for the best flavor.
– Chill your glass: Pop it in the freezer for a few minutes before serving. It helps keep the drink cold without needing too much ice.
– Stir gently: Over-stirring can water down your cocktail. You’re aiming for chilled and balanced, not diluted.
Flavor Notes
The Rosita is smooth and spirit-forward. You’ll get a mix of herbal, bitter, and slightly sweet notes, all rounded out by the warmth of the tequila. The orange twist adds a bright, citrusy aroma that hits you before your first sip.
This has been my go-to cocktail for summer nights on the patio. It’s got just the right amount of bite and complexity to keep things interesting.
Ingredient Swaps & Variations
Substitutions
– No Campari? Try Aperol for a lighter, sweeter twist.
– Don’t have both vermouths? You can use 1 oz (30 ml) of either sweet or dry vermouth. It’ll change the balance, but still taste great.
– No orange on hand? A lemon twist works too, though it’ll add a sharper citrus note.
Variations
Mezcal Rosita
– Swap the tequila for mezcal for a smoky, earthy vibe.
White Rosita
– Use white (bianco) vermouth instead of sweet vermouth for a lighter, slightly floral touch.
Rosita Royale
– After mixing, top your Rosita with a splash of Champagne or sparkling wine for a festive fizz.
Virgin Rosita
– Mix equal parts pomegranate juice and lime juice with a splash of soda water. Add a dash of bitters (optional) and garnish with an orange twist.
Serving Suggestions
The Rosita pairs beautifully with bold, flavorful foods. Try it with:
Spicy Tapas
The bitterness and citrus cut through the heat, balancing each bite.
Grilled Seafood
Tequila’s earthiness complements smoky, charred shrimp or octopus.
Dark Chocolate
Surprisingly, the bitter notes in both the cocktail and chocolate make this a smooth, indulgent pairing.
Storage
If you’re making a batch ahead for a party, mix everything except the ice and garnish. Store the mix in a sealed jar or bottle in the fridge for up to 24 hours. When you’re ready to serve, stir with ice and strain into glasses.
Common Questions
Can I make a pitcher of Rositas?
Yes! Multiply the ingredients by the number of servings. Keep chilled and stir with ice just before serving.
What tequila works best?
A good-quality blanco gives a clean, crisp base. If you want something richer, try a reposado for its oak-aged character.
How do I make it less sweet?
Use a little more dry vermouth, or cut back slightly on the sweet vermouth.
Is it better before or after dinner?
Both! It’s great before dinner to wake up your taste buds, and just as satisfying to sip slowly after a meal.
What if I don’t like Campari?
Try swapping in Aperol for a gentler bitterness, or go with a citrusy amaro like Amaro Nonino.
Final Thoughts
The Rosita is one of those cocktails that keeps surprising you. It’s bold without being overpowering, complex but totally approachable. Whether you’re mixing one up for yourself or making a round for friends, it’s a drink that always feels a little special. Try it once, and it might just become your new favorite tequila cocktail.
