Category Archives: Serious Eats

A Guide to Defunct Cocktail Ingredients

When you start looking through vintage cocktail books, one thing you’ll quickly notice are the names of obscure ingredients—products with names like Caperitif and Hercules. And if you’re anything like me, you’re curious about these products. What were they? What do (or did) they taste like?

My latest at Serious Eats. [Read on!]

La Rosita

At Serious Eats, I contributed a drink to a new feature, “The Best Cocktails We Drank in [a given month].” This previous month being April, it was April’s turn to be the given month. The remit was, pick a drink you loved, whether out or at home. We don’t really get out much, for several reasons, so it would have to be a drink at home. I chose something new, a drink I’d never had or made before. My comments on the site were …

“Reposado tequila, sweet and dry vermouth, Campari, and Angostura bitters combine for the La Rosita, a spin on the classic Negroni cocktail. I mixed this one up at home for a crisp springtime refresher. Tequila and Campari play very well together, making for an herbal, lightly bitter drink that highlights tequila’s agave flavor.”—Michael Dietsch, Cocktail 101 columnist

Now, the recipe:

La Rosita

  • 1-1/2 ounces reposado tequila
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 1/2 ounce Campari
  • 1 dash Angostura bitters

Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.

For tequila, I used Espolon Reposado. For sweet vermouth, Cinzano; for dry, M&R.

Disclaimer: The Espolon and Campari were sent to me for review purposes by Campari America. I had never before had the Espolon and I quite liked it. I would consider buying it again, but I would consider other reposados before Espolon. As for Campari, I almost always have a bottle on hand, usually purchased with my own money. But to cover my ass, I probably can’t fail to disclose that Campari America sent me a bottle.

Photograph © Jennifer Hess

2012, and Back to Life

Time to get this blog shaking again. Quickly approaching my sixth anniversary here, and it’s time for some new material. Things have been very quiet around here, primarily because I’m a new father. If you follow me on Facebook or Twitter, you already know this. I care for the baby during the day, and when he’s asleep or otherwise occupied, I pursue the glamorous lifestyle of the struggling writer. But he’s an infant, and they ain’t low-maintenance.

What time I do have to write is largely filled with work for Serious Eats. If you’re not following me there, please do. Recent topics have included …