Name: Rosina
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Red quinquina e.g. Dubonnet, Byrrh; 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, Byrrh etc. rouge light quinquina
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 (depending on your mezcal) a delicate smokiness.

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History:

Adapted from a recipe created in 2022 by J. E. Clapham of Clapham Cocktails, 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.)

More cocktails by J. E. Clapham of Clapham Cocktails

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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George Ireland

3rd December 2022 at 19:26

A fantastic gateway drink, if you have a friend who isn't yet hooked on Mezcal.

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