Mujer Italiana Va a Jalisco

Gina Chersevani, Buffalo & Bergen | Washington, D.C.

Translating as “An Italian Woman Goes to Jalisco,” Gina Chersevani created this mash-up of two classics to honor her Italian heritage. It melds the Tequila Sunrise with the traditional Italian Garibaldi cocktail—Campari and orange juice. Dry-shaking the mix (without ice) helps encourage the juice to froth up; showcasing the drink in a tall, thin glass helps keep that froth as long as possible.


Serving: 1

  • 1 1/2 ounces sassafras bark-infused tequila (see Editor's Note)
  • 1 1/2 ounces sassafras bark-infused tequila (see Editor's Note)
  • 3 ounces orange juice
  • 3 ounces orange juice
  • 1 ounce Campari
  • 1 ounce Campari

Garnish: orange wheel

  1. Combine the tequila and orange juice in a mixing tin and shake without ice.
  2. Add ice and shake again until chilled.
  3. Double strain into a Collins glass over crushed ice.
  4. Gently pour the Campari on top of the drink and allow it to drop to the bottom of the glass.
  5. Garnish with an orange wheel.
Editor's Note

Sassafras Bark-Infused Tequila:
1/4 cup sassafras
1 750mL bottle silver tequila

In a dry pan, toast the sassafras over medium heat for a few minutes, until the bark begins to leach out the oils. Then, place into a glass jar and immediately pour an entire bottle of tequila over it. Wait one hour, then taste it; it should taste like a good cream soda or root beer. For a stronger infusion, continue to steep, for a maximum of eight hours. Strain into a clean glass jar and store at room temperature away from sunlight. The infused tequila will keep for up to a couple of years.

Tagged: Campari, tequila