We cover a lot of ground in this episode. Uncle Brad reveals he is a closet swifty, more on that in part 3 when we get into cocktail eras and the history of the Rosita. Before all of that, we’ll learn how to make the Rosita and the Rosita Sour (a Jules twist). Finally Jules helps us up our garnish game by teaching us how to make dried citrus wheels. 

Rosita

In mixing glass add:

1.5oz Patron reposado

.5oz Campari

.5oz Dry Vermouth

.5oz Rosso Vermouth

1 dash angostura

Stir over chunks of ice (30 - 45 seconds)

Strain into rocks glass over big rock of ice

Garnish with lemon twist 

FYI ever wonder how many seconds to stir? Here’s an approximation of how long to stir and how much dilution you’ll get. Just be aware that the smaller the ice chunks, the faster you will dilute: 15 seconds 1 oz, 30 seconds should be 1.25, 45 seconds should be 1.5oz

Rosita Sour

In your shaker add:

1 egg white

1.5 oz tequila reposado

½ oz sweet vermouth

½ oz dry vermouth

½ oz campari

½ oz blood orange juice

½ oz lemon juice

¼ oz agave syrup

Dry shake for 20 - 30 seconds

Add ice and shake for another 20 seconds

Double strain into a chilled coupe glass

Garnish with an orange slice.

TIP: How to make dried citrus wheels for garnish

The Art of Drinking

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Brad 

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