Okay, sometimes thievery occurs. This might be a blatant rip off of the classic Rosita, but that’s what we do sometimes: take the things we love and tweak them a bit.
A common theme in the sessions is our obsession with agave spirits. Mezcal is life. There is nothing in this world of more importance. End of story! Any chance we can, we try to push this heavenly, smokey spirit onto the masses. Some people are afraid of mezcal, so we sneak it in by splitting up the portion of the Rosita recipe dedicated to reposado tequila. To make the cocktail more approachable, we use Aperol instead of its more aggressive brother, Campari. Ultimately, we're introducing a classic, if overlooked, tequila cocktail as well as easy ways to manipulate it.
“Corinna” is another name shuffled in from my life’s musical library. I’m not sure what brought the Taj Mahal song to me that week, but I was rotating it non-stop. Many bands cover that song, but nothing hits quite as soulful and fresh as the bluesy yet sunny original. It led off our playlist for the week’s session and kept humming through the weeks to come.
¾ OZ REPOSADO TEQUILA
¾ OZ MEZCAL
½ OZ SWEET VERMOUTH
½ OZ DRY VERMOUTH
½ OZ APEROL
2 DASHES ANGOSTURA BITTERS
2 DASHES ORANGE BITTERS
GARNISH: LEMON PEEL
Combine all ingredients in a mixing glass. Add enough ice to cover ingredients. Stir for 15 seconds. Strain into rocks glass over large cut ice cube. Express lemon peel over cocktail. Rub peel around rim of glass & place into drink.