Siesta
- 1½ oz blanco tequila
- 1/2 oz Campari
- 1/2 oz simple syrup
- 1/2 oz fresh squeezed grapefruit juice
- 3/4 oz fresh squeezed lime juice
Shake with ice and strain into a chilled cocktail glass. Garnish with a grapefruit peel or a lime wheel.
We had heard before how well grapefruit juice and Campari work together but this drink proves it. The bitterness of the Campari brings out the grapefruit but the grapefruit softens the Campari. The result is a little sharpness that is just right in a Sour. Even the tequila vanishes into the background. This is a wonderful drink. You can serve the drink on the rocks in an old fashined glass but we feel that reduces the intensity. We much prefer it served up.
We found the recipe in the Robb Report but you can also find it in Difford's Guide. It was created in 2006 by Katie Stipe at the Flatiron Lounge in New York City. The Robb Report tells us she got there by starting with the Hemingway Daiquiri but it is not hard to imagine starting from the Margarita with a Paloma in mind. The drink has become a contemporary classic—and well deserved.