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

Ingredients
Serving: 1
- 1 1/2 ounces smoked tequila, preferably Lunazul El Humoso
- 1/2 ounce Punt e Mes
- 1/2 ounce dry vermouth, preferably Dolin Dry
- 1/2 ounce Aperol
Garnish: expressed orange peel, dehydrated orange wheel
Directions
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass filled with ice.
- Express orange twist and discard.
- Garnish with a dehydrated orange wheel.