1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz Blanc Vermouth (Dolin)
1/2 oz Campari
Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Wednesday two weeks prior, I began thumbing through my Food & Wine: Cocktails book collection, and I spotted the Rosa Amargo in the 2015 edition. This recipe by Jeremy Oertel at Donna in Brooklyn reminded me of a mezcal Rosita with grapefruit liqueur in place of one of the vermouths or perhaps a mezcal Lucien Gaudin with grapefruit instead of orange liqueur.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
Hello, I saw in KindredCocktails (https://kindredcocktails.com/cocktail/rosa-amargo) that this was created by Phil Ward at Mayahuel in New York. The only difference in specs is 1/3 oz of Campari instead of 1/2. I tried digging deeper but there weren't any other sources online to verify the origin. Either way, it's a very tasty drink. The difference in Campari amount (1/2 oz vs 1/3) is negligible as the drink is a Negroni riff.
The Wayback Machine archived the Serious Eats recipe as 1/3 oz as you mentioned. Who knows (and possible not even Phil Ward anymore). I just went by what was in the Food & Wine: Cocktails edition.
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