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  • 50ml reposado tequila
  • 10ml Campari
  • 25ml red vermouth
  • handful of ice
  • pared lemon
    or grapefruit zest, to garnish

Nutrition: Per serving

  • kcal170
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre3g
  • protein0g
  • salt0.01g

Method

  • step 1

    Put the tequila, Campari, vermouth, ice and citrus peel in a tumbler glass.

  • step 2

    Stir with a cocktail spoon until the outside of the glass feels cold and the ice is well incorporated into the drink. Taste to check the dilution before serving (see tip, below).

Recipe tip

Typically, a negroni is equal parts gin, Campari and vermouth. In a rosita, you can adjust the proportions to strike a balance between the complexity of the tequila and the vermouth. The vermouth should take a back seat, providing a rosy hue and dash of bitterness.

Recipe from Good Food magazine, July 2021

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