Cocktail of the Week: Bar Shrimp's La Rosita – A Smoky Mezcal Delight
This week's standout cocktail is the La Rosita from Bar Shrimp in Manchester, an upmarket and smoky twist on the classic negroni that is remarkably simple to prepare. The drink swaps out traditional tequila for mezcal, infusing it with a lightly smoky profile that elevates the experience. Perfect for outdoor adventures, this cocktail is ideal for pre-mixing in a flask and taking on a spring camping trip, where it pairs beautifully with a campfire ambiance.
Recipe: La Rosita
Serves 1
- 30ml mezcal – La Medida Espadin recommended
- 20ml Campari or any bitter aperitivo
- 15ml sweet vermouth – Dolin Rouge suggested
- 15ml dry vermouth – Dolin Dry preferred
- 1 twist orange zest for garnish
To make this cocktail, measure all ingredients into a mixing glass or jug filled with ice. Stir well to combine, then strain the mixture into a rocks glass filled with fresh ice, preferably a single large cube. Garnish with the orange zest twist and serve immediately. According to Daniel Craig Martin, co-founder of Bar Shrimp, this drink embodies simplicity and sophistication, making it a favorite among cocktail enthusiasts.
This recipe highlights the growing trend of using mezcal in modern mixology, offering a unique alternative to more common spirits. The La Rosita not only showcases the versatility of Mexican spirits but also reflects the innovative spirit of Manchester's vibrant bar scene. Whether enjoyed at home or on a camping excursion, this cocktail promises a memorable drinking experience with its balanced smoky and bitter notes.
