A Tequila Siesta Is My Kind Of Cocktail

A Tequila Siesta Is My Kind Of Cocktail

It’s Friday and sadly I’m not at the International Food Bloggers Conference in Sacramento, so I’ll post instead.  This is another fun and somewhat “new” tequila based cocktail for those that want something other than margarita or a Paloma.  Most have probably never heard of a Siesta cocktail, until recently I certainly have not.  This tequila, Campari, grapefruit and lime juice blend will make you a fan after the first delicious sip.  A spin on the Hemingway Daiquiri, with a little margarita essence mixed in, the Siesta is a lovely drink choice for tequila lovers who are looking for something different.  The Siesta is considered somewhat new to the drink scene.  Created in 2006 by Katie Stipe, a young, extremely talented female New York mixologist who impressively holds her own in a mainly male dominated industry.  Stipe’s original recipe can be found in The PDT Cocktail Book by Jim Meehan.  Tequila adds warmth and balance to the bitter-tasting Campari making it smooth.  This specialty drink is getting referred to as a new “luxurious cocktail” and I can see why.  This beauty has great fruity flavor, but not overwhelmingly so, and looks rather elegant served straight up for sipping.  Campari mixed with grapefruit help give this delicious drink both depth and complexity that allows one to enjoy this fantastic drink any time of year. Cheers!

Siesta Cocktail

September 29, 2017
: 1
: 10 min
: 10 min
: easy


  • 2 ounces tequila
  • 1 ounce Campari
  • 1 ounce freshly squeezed lime juice
  • 1/2 ounce freshly squeezed grapefruit juice
  • 1/2 ounce simple syrup
  • grapefruit twist, for garnish
  • Step 1 Put a good amount of kosher salt on a small plate. Use a wedge of lime to wet the rim of the glass. Dip the glass in the salt to adhere. Set aside.
  • Step 2 Place a good amount of ice in a cocktail shaker. Add the tequila, Campari, lime juice, grapefruit juice and simple syrup. Sake well for 15 seconds.
  • Step 3 Strain into the prepared glass, garnish with a grapefruit twist and serve.

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