Siesta
Blanco tequila, lime and grapefruit, with Campari where maraschino would go
Ingredients
- 3/4 ozLime JuiceFresh squeezed
- 1/2 ozGrapefruit JuiceFresh squeezed, pink or white
- 2 ozBlanco TequilaA clean, unaged tequila
- 1/2 ozCampariIn place of the maraschino of a Hemingway DaiquiriSubstitute: Another red bitter aperitivo
- 3/4 ozSimple SyrupSugar and water 1:1
Instructions
- Chill a coupe
- Add 2 oz blanco tequila, 3/4 oz lime juice, 3/4 oz simple syrup, 1/2 oz Campari and 1/2 oz grapefruit juice to a shaker
- Fill with ice and shake vigorously
- Strain into the chilled coupe
- Express a grapefruit peel over the surface and drop it in
Technique Notes
Fresh grapefruit juice, not bottled: the dose is small and the pith bitterness of a fresh squeeze is part of the drink. Shake hard, for the chill and the texture both, and strain into a glass that has been in the freezer. Keep the Campari to the measure given; more turns a sour into a bitter.
Why the Siesta Works
A small measure of Campari in a sour does what a liqueur usually does, adding sweetness and a bitter edge at once. Grapefruit answers the same orange-peel bitterness in Campari, and the tequila's green, peppery side keeps the drink from reading as fruit juice.