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negroni

Celebrate Negroni Week with the Rosita

June 4, 2018 by Natalie 2 Comments

Celebrate Negroni Week with the RositaWell hello there. I’m popping in to say Happy Negroni Week everyone! I’m celebrating with one of my favorite variations on the classic Negroni — The Rosita. The Rosita cocktail is basically a tequila Negroni and I’ve picked it to kick off Negroni Week because I’m currently on a plane to Mexico. That’s right, MEXICO!

A last-minute trip to Hacienda Patron came my way and there was no way I was letting that opportunity pass me by. Going to Mexico, especially Jalisco — where a majority of tequila is made, has always been a dream of mine. And you know me… always checking those dreams right off my list. Can you blame me? YOLO.

Celebrate Negroni Week with the Rosita

Anyways, back to The Rosita cocktail. I had to do some investigating about the spec of this drink because there are a few recipes and the origins of this cocktail are somewhat non-existent. The problem I was having is that some recipes call for Angostura Bitters and some do not. To ango or not to ango? That is the question!

My boss and friend, Richard Boccato, helped me by reaching out to Robert Hess who helped popularize this drink. Hess got The Rosita recipe from an article by Terry Sullivan in the August 1999 issue of GQ Magazine. Sullivan got it from Gary Regan’s Bartender’s Bible. And Regan got it from Mr. Boston’s 1979 edition. I’m not sure if I really got my question answered because again, each of those recipes is different, but I’m deciding to ango!

Celebrate Negroni Week with the Rosita

The Rosita, serves 1 drink

1 1/2 oz. reposado tequila

1/2 oz. Campari

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

1-2 dash Angostura Bitters

lemon twist, for garnish

Celebrate Negroni Week with the Rosita

Celebrate Negroni Week with the Rosita

Celebrate Negroni Week with the Rosita

First, add all your ingredients to a double rocks glass. Add ice, I used a large format cube, and stir. Garnish with a lemon twist by pressing the peel gently and expressing the oils on top of the drink. Wipe the rim of the glass with the peel and then place in the drink. Alternatively, this drink can also be served up if you prefer. You will need to add all ingredients to a mixing glass with ice, stir, and then strain into a coupe glass. Same rules apply for the lemon twist.

Celebrate Negroni Week with the Rosita

Celebrate Negroni Week with the Rosita

The Rosita might just be my favorite Negroni variation. I love tequila so much, and this is a much drier and complex spin on the classic. Using the ango adds a lot of depth, slight spice, bitterness and I can see why it is needed. A Negroni is equal parts making it a much more bitter drink because of the amount of Campari in it. The Rosita only has a 1/2 oz. of Campari so the dashes of Angostura really help the bitter element of this drink stand out.

Celebrate Negroni Week with the Rosita

If you’re not familiar with Negroni Week (June 4-10), Imbibe Magazine and Campari presents it in efforts to raise money for charities around the world. Participating bars donate a portion of their Negroni sales to a charity of their choice. So find a local bar near you that are celebrating and order a Negroni or whatever variation they’re serving up. The only thing better than drinking is drinking with a cause!

Celebrate Negroni Week with the Rosita

I hope you’ll give the Rosita a try as well. If you’re looking for some other fun ideas to celebrate Negroni Week with I have these Negroni Tarts, a Frozen Strawberry Negroni, Negroni Mini Cupcakes, and these Strawberry Negroni Popsicles. Make sure you keep an eye on my stories over on Instagram to see what I’m up to in Mexico and I will be updating the blog when I get back! Cheers and Happy Negroni Week!

Celebrate Negroni Week with the Rosita

Filed Under: Bitter, Classic Cocktails, Stirred, Tequila Tagged With: bar cart, campari, classic cocktails, cocktails, negroni, negroni week, tequila

Blood Orange Negroni Tartlets

February 5, 2018 by Natalie Leave a Comment

Blood Orange Negroni Tartlets

Until February 14th everything will be Valentine’s Day themed because in my house we are not anti-Valentine’s Day! Any day about love, sweets, and pink is A-OK in my book. I’m celebrating this year with these Blood Orange Negroni Tartlets. Also, who doesn’t love a Negroni? Blood oranges? No. One.

Blood Orange Negroni Tartlets

I found an easy recipe for grapefruit tartlets on Pinterest from Sugar Coated Inspiration. So I adapted her recipe to make these Blood Orange Negroni Tartlets. These tarts are sweet, slightly tangy from the blood orange, bitter from the Campari, and have a natural dark pink hue from the Campari, sweet vermouth, and blood orange juice. Did I mention just a tad boozy too? You know much much I love taking my favorite classic cocktails and turning them into sweets!

Blood Orange Negroni Tartlets

Blood Orange Negroni Tartlets, makes 4 mini tarts

For the blood orange negroni curd:

1 1/2 cups blood orange juice

3/4 cup honey

3 tbsp. cornstarch

3 egg yolks, whisked

5 tbsp. butter

1 tbsp. gin

1 tbsp. sweet vermouth

1 tbsp. Campari

For the crust:

2 sleeves of your preferred cookie for making the crusts (I used Milk & Honey tea cookies from Trader Joe’s)

6 tbsp. butter, melted

Blood Orange Negroni Tartlets

Start by making the crust. Pulse the cookies in a food processor or blender until they are fine crumbs. Then add the melted butter and stir the mixture until it resembles wet sand. Press and pack the mixture tightly into the bottom and sides of four mini tart pans. Bake the crusts at 350°F for 10 minutes or until they are a golden brown.

As the crusts cool, make the blood orange curd. Whisk your egg yolks in a bowl and set aside. In a saucepan whisk together the honey, cornstarch, and blood orange juice on medium heat until the mixture is thickened and slightly bubbly. Very slowly, stream in half of the hot blood orange mixture into the whisked egg yolks, whisking quickly, to temper the eggs. Return the egg mixture to the saucepan and cook for two minutes, stirring constantly, until the curd thickens. Remove the blood orange curd from the heat and whisk in the butter, one tablespoon at a time, until melted. Add a tablespoon each of gin, sweet vermouth, and Campari and stir until incorporated.

Blood Orange Negroni Tartlets

Fill the tartlet crusts up to the top with warm blood orange negroni curd and chill in the fridge until set. Once set, garnish them with edible flowers. Enjoy your special Valentine’s Day treats!

Blood Orange Negroni Tartlets

Blood Orange Negroni Tartlets

Blood Orange Negroni Tartlets

Blood Orange Negroni Tartlets

These Blood Orange Negroni Tartlets exceeded my expectations. They are so delicious and on top of that were quite simple to make. I had never made curd before and it was such a breeze I can’t wait to experiment and make other flavors. The best part about the curd was there was some left over. You can make a larger batch of crust and use the rest of the curd to make two more tartlets or you can store it in a jar. I’ve been spreading my leftover blood orange negroni curd on toast and it is the best! I really hope you decide to make these because they are currently my favorite dessert to date. As always if you decide to please let me know how they turn out in the comments below. I can’t wait to make another batch of these! xo

Blood Orange Negroni Tartlets

Filed Under: Baking, Boozy Treats, Dessert, Gin, Sweet, Valentine's Day Tagged With: baking, blood orange, boozy treats, campari, classic cocktails, dessert, gin, negroni, Sweets, tartlets, Valentine's Day

Negroni Mini Cupcakes

June 8, 2017 by Natalie Leave a Comment

As Negroni Week continues, I thought I’d bring you another tasty treat. This time in cupcake form! I deconstructed the classic Negroni and made gin and sweet vermouth cupcakes with a Campari buttercream. I really have tons of fun thinking of ways I can turn cocktails into sweets and so far I’ve been pretty successful. They aren’t too complicated to make and if you’ve already been mixing up this cocktail at home, you’re halfway there with having all the ingredients. If you are anything like me, I usually have a full pantry, so I didn’t have to run out for much to whip these up just in time for hump day!…

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Filed Under: Baking, Boozy Treats, Classic Cocktails, Dessert, Gin Tagged With: classic cocktails, Cupcakes, dessert, gin, negroni, negroni week, Sweets

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My name is Natalie Jacob and I'm a bartender, author and beverage + creative consultant drinking, honky tonkin and making a home in Nashville, TN. Learn more ->

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