Rosita

Rosita has a messier paper trail than the IBA classics, with roots in seventies cocktail writing and a later push from Gary Regan. That messiness suits it. It's the tequila branch, and more than a one-for-one swap: reposado for agave weight, Campari on the bitter line, then the vermouth job split between sweet and dry, with a couple of dashes of bitters pulling it tight. That split keeps it from turning sweet and gives it a drier, more angular shape. It sits adjacent to the family, since the structure has moved past the clean three parts, though the bitter-and-stirred character is all there.