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Siesta
This bittersweet aperitif cocktail was originally made to be served straight-up in a coupe glass, but we prefer it on-the-rocks
Shannon Brown
17th November 2024 at 04:47
Love this one! I did the original in-a-coupe version. Strucchi is not available here in BC, Canada (I tried) so I really appreciate the comment by Gregory Ford about combining Campari and Aperol. This recipe calls for Campari in other recipes, but I really liked the blend. I’d like to find Strucchi one day.
24th September 2024 at 07:16
I made the straight-up version in a coupe glass, very delicious! The proportions are: 1 1/2 ounces blanco tequila
1/2 ounce grapefruit juice, freshly squeezed
3/4 ounce lime juice, freshly squeezed
3/4 ounce simple syrup
1/4 ounce Campari
1/2 ounce grapefruit juice, freshly squeezed
3/4 ounce lime juice, freshly squeezed
3/4 ounce simple syrup
1/4 ounce Campari
10th September 2024 at 23:23
I ran out of Strucchi, but 2/3 Campari to 1/3 Aperol has nearly exact the same bitter/sweet/citrus profile as Strucchi.
27th February 2024 at 09:13
I also halved the sugar syrup and enjoyed this one very much.
11th July 2024 at 20:35
Seeing your comment and all those below, I have just retried this delicious cocktail and reduced the sugar syrup to 10ml.
8th December 2021 at 05:19
Made with regular - ie not pink - grapefruit juice and a 1:1 simple syrup, this is just devine.
19th August 2021 at 00:05
This is great. Following Johan Drake's suggestion, we used 1/2 the amount of sugar syrup. Resulting drink was very like a good semi-sour margarita.
11th June 2021 at 18:06
Tastes fantastic but was a bit too sweet. Might work better with a switch to 1:1 simple syrup or just a bit less 2:1.
30th August 2024 at 19:42
Sour, yellow grapefruit juice is the key here. It would probably go out of balance with ruby red.