It’s been cold cold cold in Burlington for the last couple of days, with temperatures hovering right around 0 Fahrenheit.  A good time to stay inside with a cold drink.  Warm drinks are for after dinner.

Rosita (Imbibe blog):

  • 1 1/2 oz reposado tequila (Milagro Reposado)
  • 1/2 oz Campari
  • 1/2 oz sweet vermouth (Dolin)
  • 1/2 oz dry vermouth (Dolin)
  • 1 dash Angostura bitters
    Stir with ice, strain into ice-filled rocks glass.  Garnish with an orange twist.

My camera had run out of batteries, possibly due to my worsening cat-video habit.  So no shot of a colorful glass of liquid on my kitchen counter.

While fine in concept, this Agavoni-ish thing was kind of a flop.  It was pleasant to the point of bland.  I think there are a couple of reasons.  Tequila, unlike gin, is usually a relatively sweet spirit, with very little alcohol burn or peppery botanical bite.  Toning down the sweet vermouth and Campari in a normal Agavoni (god, I hate that name) is kind of a bad move; while gin comes to the fore in a 2-1-1 Negroni, the tequila’s flavor in a 2-1-1 thingy (not going to write the A-word again) remains dominated by the other elements, leaving a kind of limp, watered down Negroni taste.  Thus, both the dry vermouth and the over-rocks presentation conspire to further undermine an already flabby cocktail.

I should have thought this one through more; the warning signs are right there in the recipe.   I would recommend sticking to a simple… you know.  The Negroni with the tequila.  It wouldn’t kill you to use Aperol, though.