Since Punxsutawney Phil didn’t see his shadow in the little town in PA, I figured it was save to assume that Texas would be seeing early pool weather (aka Texas spring)! It’s also been a while since I’ve made anything with tequila or Campari, so this Rosita cocktail sounded fitting. From an ingredient standpoint, this one is a bit mysterious… it’s hard to tell that the Angostura bitters are even in there. Angostura has been the forefront of a lot of cocktails I’ve made, but in this case the addition of these bitters brings out the best in the 2 bold flavors in the drink – tequila and Campari. If I pay close enough attention, I get a little bit of the Angostura right at the beginning, but it’s quickly followed by a sweet bitter orange, smokey flavor which resonates through your pallet. Though this seems intense, the vermouth mellows it out to make a refreshing atypical pool drink.
*No garnish necessary to qualify as a pool drink
2 ounces Tequila
1/2 ounce Sweet Vermouth
1/2 ounce Dry Vermouth
1/2 ounce Campari
1 dash Angostura Bitters
This drink is best served in a nice cold glass while dipping your feet in a pool, but if it’s not quite warm enough outside yet, then a low ball glass will do until Mother Nature & Punxsutawney Phil can get on the same page. Shake and strain.. you know.. the usual.