Name: Rosina
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rouge aromatised wine; 30 ml Gin; 15 ml Mezcal; 1 dash Plum bitters

Rosina
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Photographed in an Urban Bar Freddo Coupe Glass

Ingredients:
1 ¹⁄₂ oz	Dubonnet/French rouge aromatised wine
1 oz	Hayman's London Dry Gin
¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
1 dash	Plum bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Fruity yet dry, almost earthy, with a delicate smokiness.

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History:

Adapted from a recipe created in 2022 by Jason E. Clapham at the St. Edward's MCR at Oxford, England who says, this is a "Smokey revival of that Edwardian rarity, now far more widely known, the Zaza. (Named after Rosina Storchio, the lead in the premiere of the opera of Zazà.)

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Alcohol content:

1.4 standard drinks
22.11% alc./vol. (22.11° proof)
20 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jack Smith

17th March 2024 at 01:11

I found it way too dry (this might be since I am in the US and so I am using Heaven Hill's American Dubonnet and not the real French kind, though HH's version has worked well for me in many other cocktails). To sweeten, I used 10 mL of a supermarket agave and caramel coffee sweetener, which fit well with the chocolatey notes from the US Dubonnet and the mezcal. Probably regular agave would have worked too.

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