Siesta Cocktail
Fruity and tart with a touch of bitter.
by Erin Henderson
I've gone on many a record complaining I'm not a fan of Campari. For me, it's a bitter that's just too bitter, and one that overpowers most drinks, like the thudding base of a teenager's car masking the rest of the orchestra. I want balance and symphony in my cocktails, not hammering dominance.
But, when I saw the recipe for the Siesta, a drink that was invented in the early 2000's and what many say is a riff on a Hemingway daiquiri, I thought this could make good use of my dust-collecting Campari bottle. Turns out, I was right.
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Siesta
As always, fresh citrus juice is what you want here. The bottled stuff tastes strangely aspartame-y, even if it's pure juice. Double straining just means to pour through the top sieve of your shaker and through a fine mesh sieve to catch all the pulp for the clearest possible drink.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz white tequila
- ½ oz fresh grapefruit juice
- ½ oz fresh lime juice
- 1 oz simple syrup
- Tiny pinch of sea salt
- 1 tsp Campari
- Grapefruit peel, for garnish
How to Make It:
- Combine all ingredients into a shaker filled with ice, and shake until well chilled, about 20 seconds
- Double strain into a chilled coup glass
- Garnish with the grapefruit peel