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As you know, I love the classics. But this isn’t one of them. All I can find out is that it might date back to a 1988 edition of Mr. Boston Official Bartender Guide. But no matter. That’s not a bad provenance, and it is a variation on a venerable classic, the Negroni. 
It is also absolutely delicious.
Compared to a Negroni, the Rosita substitutes tequila for gin, adds dry as well as sweet vermouth, and dials back the bitterness of the Campari. The result is light, but not too light. Bitter, but not too bitter. And it has a hint of smoke from the tequila. 
Smooth and luscious, you’ll be tempted to guzzle this one. But take it easy. It’s all alcohol. Sip. Savor. Sip … 


  • 1.5 ounces tequila

  • .5 ounce Campari

  • .5 ounce dry vermouth

  • .5 ounce sweet vermouth

Combine the ingredients and stir with ice in a beaker until very cold. Strain into a rocks glass and serve over fresh ice. I like to use one giant cube to keep it cool, but not overly diluted.