We felt that the aggregate volume specified in the recipe might look a tad ungenerous in our coupe glasses. So we upped the tequila to 50ml and the bitter liqueur and lemon juice each to 12.5ml. One of our rules is that the sweet must always serve the sour, not the other way around; so we dialled back the sweet to 10ml (7.5ml sugar syrup and 2.5ml natural rose essence). It's a bold Margarita and who could possibly complain about that?
A very, very, very delicate cocktail. I did use Campari, and as a result, it actually felt like a Margarita, as Campari has more fruitiness than Martini Ambrato, with a floral, yet mineral taste, finished with a bitterness at the back end. Really nice, though I'm not sure it is 5 star material (just imho).
It’s a brilliantly simple and tasty riff on a Margarita, but I can’t argue with the Discerning Drinker community that has jointly judged the Rosalia Margarita 4.5-out-of-5.
Having lived my entire life in California and most of it in Southern California, I have had more margaritas than I can count. This was nice, but not outstanding.
Found it too sweet, even reducing the amount of syrup. Did add some Difford's Margarita Bitters and it made it drinkable, but nothing I would have again.