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. The sweet wine still plays its part; the dry wine brings another herbal direction alongside it. It sits beside the three-part Negroni, with more ingredients but the same bitter, stirred character.