Ah, spring, that time of year when a young man's thoughts turn to tequila. I don't drink tequila particularly often, but while I associate it with spring and summer, I drink it year-round. It's too nice of a brown liquor not to drink during the winter. I like a good margarita as much as the next guy, but from time to time, it's fun to do something different. Michael Dietsch posted a drink on his blog, Dash of Bitters, that sounded good to me, in large part due to it's inclusion of Campari.
I like the drink. The tequila is powerful enough to stand up to the Campari, though it would be interesting to try with some Aperol instead. Between the Campari and the tequila, it's quite boozy, and not very sweet. Dietsch describes it as slightly herbal, lightly bitter. It's certainly not a drink if you don't love Campari and tequila both. Fortunately, I do, and the slight amount of herbaceousness that comes through is a nice change from your typical light on the palate summertime drinks. Recipe after the jump.
La Rosita
1-1/2 ounces reposado tequila
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce Campari
1 dash Angostura bitters
Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.
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