Episode 63 The Rosita

Feb 29

Ep. 63: Rosita - and the Cocktail Eras tour

Welcome to Season 4 episode 63 of The Art of Drinking with Join Jules and Your Favorite Uncle

We cover a lot of ground in this episode. Uncle Brad reveals he is a closet swifty, more on that in part 3 when we get into cocktail eras and the history of the Rosita. Before all of that, we’ll learn how to make the Rosita and the Rosita Sour (a Jules twist). Finally Jules helps us up our garnish game by teaching us how to make dried citrus wheels.

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What do we need for today’s episode?

For Brad’s Rosita

Mixing glass
Jigger
Bar spoon
Patron reposado
Campari
Dry Vermouth
Rosso Vermouth
Aromatic bitters
Chunks of ice, for stirring
Rock ice
Rocks glass

For Jules’ Rosita Sour

1 egg white
Tequila reposado
Sweet vermouth
Dry vermouth
Campari
Blood orange juice
Lemon juice
Agave syrup
Cocktail shaker, boston
Jigger
Ice
Coupe glass
Orange slice, for garnish

Get Brad's Rosita recipe

Get Jules' Rosita Sour recipe

So where did the Rosita come from?

The Mexican Connection: Many believe that the Rosita cocktail has its roots in Mexico, possibly inspired by traditional Mexican flavors and ingredients. Some stories suggest it was created in Tijuana or Mexico City during the mid-20th century.
The Tijuana Theory: One popular theory suggests that the Rosita was invented at the famous Tijuana bar, the Kentucky Club, in the 1920s or 1930s. This historic establishment was a popular destination during Prohibition, attracting celebrities and cocktail enthusiasts alike.
The Named After a Woman Theory: Another theory is that the cocktail was named after a woman named Rosita, though who she was and why the drink was named after her remains unclear. Some speculate that she might have been a patron of a bar where the cocktail was first served, while others suggest she could have been a bartender or a significant figure in the cocktail's creation.

This week’s tip: how to make dried citrus wheels for garnish

Dehydrating citrus

Preheat your oven: Set your oven to the lowest temperature possible, ideally between 140°F (60°C) and 200°F (93°C). If your oven doesn't go that low, choose the lowest setting available.
Prepare the citrus: Wash the citrus fruit thoroughly to remove any dirt or wax. Slice the citrus fruits into thin, uniform slices using a sharp knife or a mandoline slicer.
Arrange on baking sheets: Line baking sheets with parchment paper or silicone baking mats to prevent sticking. Arrange the citrus slices in a single layer on the baking sheets, ensuring they are not overlapping.
Bake in the oven: Place the baking sheets in the preheated oven and allow the citrus slices to dehydrate slowly. Depending on the thickness of the slices and the temperature of your oven, this process can take anywhere from 4 to 10 hours. Rotate the baking sheets occasionally for even drying.
Check for doneness: The citrus slices are ready when they are completely dried and slightly leathery to the touch. They should not feel moist or sticky. Thicker slices may take longer to dehydrate.
Cool and store: Once dried, remove the citrus slices from the oven and let them cool completely on the baking sheets. Once cooled, store the dehydrated citrus slices in an airtight container or resealable bags. They can be stored at room temperature for several weeks to months.