Rosita

Evan Wolf, Matt LoFink and Jason Sorbet, The Franklin | New Orleans

photo: Alexa Bendek

At The Franklin, Evan Wolf, Matt LoFink and Jason Sorbet have implemented a few subtle tweaks to the classic Rosita Cocktail. Their softer take still has plenty of character, swapping smoky tequila for mezcal and Aperol for Campari.

Ingredients

Serving: 1

  • 1 1/2 ounces smoked tequila, preferably Lunazul El Humoso
  • 1 1/2 ounces smoked tequila, preferably Lunazul El Humoso
  • 1/2 ounce Punt e Mes
  • 1/2 ounce Punt e Mes
  • 1/2 ounce dry vermouth, preferably Dolin Dry
  • 1/2 ounce dry vermouth, preferably Dolin Dry
  • 1/2 ounce Aperol
  • 1/2 ounce Aperol

Garnish: expressed orange peel, dehydrated orange wheel

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass filled with ice.
  3. Express orange twist and discard.
  4. Garnish with a dehydrated orange wheel.

Tagged: Aperol, easy stirred, Punt e Mes, rosita, tequila, the franklin, vermouth

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