Drink of the Month #2 - Manhattan - click here to see that one
Drink of the Month #3 - Chrysanthemum click here to see that one
Drink of the Month #4 - The Jungle Bird click here to see that one
DRINK OF THE MONTH #5 - ROSITA
Roughly, each month we will present a new drink that you can make at home with the guidance from a professional. The professional that will be providing the recipes and the instructions will be mixologist, Jeffrey Moll.
Jeffrey Moll, the Head Barman at Randolfi's
Defender of both the fundamentals and DIY cocktailing. Reverence for all things liquid. Jason Molina fan. Avid cyclist. Loyal curmudgeon.
2015 St. Louis Magazine "A-List Award" Winner
Jeffrey Moll Jr., MIXOLOGIST
Dozens of the concoctions lining bartender Moll’s mixing station at Randolfi’s were formulated by the barkeep himself. Nabbing a tincture-side seat at the bar provides a nonpareil liquid education, with Moll dispensing as many answers as imbibers have questions. The cognoscenti gather, knowing that Moll’s labor-intensive seasonal creations (such as the garnish-laden Moll’s Cup No. 3) will keep them ahead of the cocktail curve.
Thank you to Jeffrey Moll for his help. You can also head down to Randofi's and have Jeffrey make the drink for you!
For the fifth installment of The Drink of the Month, were going to hit up a familiar bottle again. The route I'm taking you down is set to build your collection of base spirits as soon as possible. So, with the exception of the Chrysanthamum, I want you to end up with a bottle each of Rye Whiskey, Bourbon Whiskey, Gin, Rum, Tequila, Vodka and Cognac or Brandy before the REAL fun begins. Until then, we may end up revisiting some ingredients more often than others. Like I said, we're going to revisit one fairly familiar bottle, but in addition to that one we will also be revisiting a few others.
This month, you will be utilizing your bottles of Campari, Cocchi di Torino Sweet Vermouth, Dolin Dry Vermouth and Angostura bitters to make a drink called a Rosita. For this drink you will need to get your hands on a bottle of Espolon Reposado Tequila.
First, these are the tools one would need for this cocktail:
- Stirring Vessel
- Mixing spoon
- Hawthorn Strainer
- Conical Fine Strainer (optional, but recommended)
- A Rocks Glass
Second, these are the bottles and ingredients that you need for this cocktail.
- Espolon Reposado Tequila ***
- Campari ***
- Cocchi di Torino Sweet Vermouth ***
- Dolin Dry Vermouth ***
- Angostura Bitters ***
Lastly, here is the preparation for the cocktail:
- 1.5 oz Espolon Reposado Tequila
- .5 oz Campari
- .5 oz Cocchi di Torino Sweet Vermouth
- .5 oz Dolin Dry Vermouth
- 1-2 shakes Angostura Bitters
- Add all spirits to your mixing glass
- Fill mixing glass 3/4 of the way with ice
- Stir gently, quickly and fluidly (no pun intended) keeping the bottom of the spoon in constant contact with the side of the glass for about 25-30 seconds
- Using your hawthorn strainer and fine strainer (if possessed) strain into an ice filled rocks glass. (I personally prefer this drink served up in a coupe, but on the rocks is the proper presentation. Try this drink both ways and decide for yourself!)
- Using your vegetable peeler, peel a sizable strip of lemon peel. gently grasp the smaller section of the peel between your thumb and index finger and squeeze to express the oils from the peel over the cocktail. place peel in drink. If you have a channel knife, peel a 3-4 inch strip of peel over the glass to express the oils, curl the strip into a spiral twist and place in glass