As the end of another year looms in front of us (along with the joyous and jolly holiday season), it reminds me that – I am old, hahaha! So old that I remember being in New York City, the biggest city in the world, make it there, etc., to teach a cocktail class or some such, and when I went into a bar, a good bar, and asked for a Negroni, they didn’t know how to make it. Now, you youngsters with your Negroni weeks and endless Negroni variations probably can’t believe it, but it’s true! The booze world of modern times is an oft-marvelous place, even though not all Negroni relatives are as marvelous, some are. And the Rosita is one of the top international Negroni, let’s call it a cousin. The usual modern-day Rosita recipe I believe goes back to the great, friendly, fantastic Gary Regan (sadly now shaking and sipping at that big ol’ bar in the sky), back to his Bartender’s Bible. The drink is – if you don’t know – a drink that combines tequila, both sweet and dry vermouths, Campari, and Angostura bitters. Delicious! Shades of the Negroni, changed up by tequila’s vegetal smoke and the dry vermouth’s lighter and bitter’s darker notes, holding on to the deep herbs and coloring of the Campari and sweet vermouth.
The other evening, I almost made that very drink, with some DE-NADA Reposado tequila (which had, lucky for me, shown up in the post recently). Almost! DE-NADA Reposado, beyond the all-caps, is crafted from 100% estate-grown blue agave in Jalisco by the fifth-generation Vivanco family distillers, aged in ex-bourbon American oak barrels for a minimum of four months, and ends up a swell, approachable, sipper, smooth, with peach and pineapple fruit notes mingling with almond and cinnamon, underlined by a caramel vanilla yumminess. In the same way as it’s Blanco sibling, it’s confirmed additive free, too (it’s part of the additive-free family – unlike a fair number of others), and certified Carbon Neutral. A good thing to make a drink with! Probably good to make a regular Rosita with, in the normal style. But I, I was feeling contrary, and decided it would be even better subbed for gin straight into my normal Negroni recipe (which is the classic 1:1:1). And, while I’m not saying it was better, it was certainly darn good! The tequila’s vanilla-nut-spice-fruit-ness gets to shine a touch more, and went wonderfully with the sweet vermouth as the only vermouth, while keeping the Campari at an equal level ensured that the sweetness didn’t take over. I also garnished with an orange slice, and that bit of fresh citrus, well, it was a treat I tell you. Try it before you get too old, and see if I’m right!
The Sweet Rosilita
1-1/2 ounces DE-NADA Reposado tequila
1-1/2 ounces Campari
1-1/2 ounces sweet vermouth
Orange slice, for garnish
1. Add the trio of liquids to a mixing glass. Stir well.
2. Fill an Old Fashioned or comparable glass three-quarters up with ice cubes. Strain the mix from 1 over the ice into the glass. Give a brief stir.
3. Garnish with the orange slice (be sure to squeeze over the glass and drop it in after you take the photo).