We LUPEC ladies love agave spirits – and few things beat a good margarita. Every once in a while, though, it’s nice to have your tequila strong and stirred.
The Rosita is a perfect solution. Made with tequila, Campari, sweet and dry vermouth, it’s an aperitif reminiscent of the Negroni ideal for stimulating the appetite before a meal. The origins of the drink are unknown. We first heard about it through Gaz Regan who unearthed it in a 1988 edition of Old Mr. Boston.
We may not know the full story on the drink but we do know a bit about Mary Pickford. She was a Hollywood producer, philanthropist, Oscar-winning actress, and imbiber born April 8, 1892. Apparently she was much better at the first three, but she got a cocktail named after her all the same. Pickford did a lot of work helping struggling actors during the Depression years while making over a hundred films, eventually leading to an Honorary Oscar in 1976 – only one of eight women in Academy history to receive such.
In 1923 Mary Pickford starred in a silent film called The Rosita. Whether the cocktail is connected to this we know not. But we like saluting her as we sip it.
The origin of this cocktail is unknown.
1½ OUNCES of silver tequila
½ OUNCE of Campari
½ OUNCE of sweet vermouth
½ OUNCE of dry vermouth
1 dash of Angostura bitters
STIR with ice.
STRAIN into an ice-filled Old Fashioned glass.
GARNISH with a lemon twist.