Wes always does a great job of picking the evening’s cocktail when it’s his turn, and last night was no exception. This one was in Food and Wine’s Cocktails 2005, first came to my attention via Robert Hess, seems to have originally appeared in Gary Regan’s Bartender’s Bible, and is served among other places at the Zig Zag Café in Seattle.

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.

Combine ingredients with ice in a cocktail shaker or mixing glass. Stir for no less than 30 seconds. Strain into a cocktail glass; no garnish.

The flavor of the agave along with the bite of the Campari make for a delightful drink and an inspired combination of flavors. Definitely give this one a try. The world needs more Campari cocktails! And more tequila cocktails too, for that matter.