Rosita

Reposado tequila, Campari, and dual vermouth — Gary Regan's 2003 Joy of Mixology tequila Negroni, the sweet-and-dry combination a Perfect by technical nomenclature.

The Rosita is a tequila Negroni variation combining reposado tequila with Campari, dry vermouth, sweet vermouth, and Angostura bitters in a spirit-forward stirred cocktail that applies the Negroni's fundamental equal-parts-and-bitter architecture to Mexico's aged agave spirit. The recipe was documented by Gary Regan — the prominent American cocktail writer whose Joy of Mixology (2003) and extensive newsletter and media work made him one of the most influential figures of the craft cocktail revival — with attribution to Guillermo Toro-Lira for the formula. The Rosita's dual-vermouth structure makes it a Perfect cocktail in the technical nomenclature — equal parts sweet and dry vermouth, each contributing a different herbal register — applied to a tequila-and-Campari base. Reposado tequila, aged between two and twelve months in oak barrels under the Denominación de Origen Tequila regulations, contributes vanilla and mild caramel from the wood alongside the agave's earthiness, providing a slightly rounder, more complex base than blanco tequila would in the same formula. Campari's bitter citrus peel and rhubarb character engages with tequila's agave in a way that is distinct from its gin pairing, producing a more earthy, less botanical Negroni-adjacent drink.