Rosita

Only in outline. The tequila is doubled against each of the other parts rather than poured equal, and half the vermouth is dry, so the sweetness that defines a Negroni is largely gone. What's left is Campari's bitter orange sitting on green pepper and agave.

Blanco keeps the citrus and pepper up front where Campari can meet them. Reposado rounds the whole thing off and reads closer to a Boulevardier. Either way, buy 100% agave. Mixto brings a cooked-sugar note that curdles against Campari in a way you'll notice immediately.

Three or four weeks in the fridge, and this drink opens two of them at once, so oxidation is your main enemy. Half-bottles are the honest answer. If a bottle has gone flat and slightly stewed, it will drag the whole glass down with it.

You'll have a tequila Negroni, which is a real drink but a heavier one. If you go that way, use 22 ml of sweet vermouth rather than 15 so the proportions don't collapse, and expect more sweetness and less of the dusty finish this version gets.

A classic Rosita calls for 30 ml (1 oz) Tequila, 15 ml (0.5 oz) Campari, 15 ml (0.5 oz) Sweet vermouth, 15 ml (0.5 oz) Dry vermouth, 1 dash Angostura Angostura bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Rosita is roughly 27% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Rosita is stirred, not shaken. It contains no citrus juice, so stirring keeps it crystal clear and silky instead of cloudy and aerated.