Back in 2006, New York City bartender Katie Stipe was playing around with the components of a Hemingway Daiquiri when she had what she described to renowned barman Jim Meehan as her first “Aha!” moment of cocktail tinkering. The Hemingway drink consists of rum, fresh lime and grapefruit juices, maraschino liqueur, and simple syrup. Stipe decided to swap out the rum for blanco tequila, and the maraschino for Campari. She named her creation the Siesta and it quickly stepped into the classic cocktail canon.
We recommend you make one right away, and here’s how to do it:
- 2 oz blanco tequila
- .5 oz fresh lime juice
- .5 oz fresh grapefruit juice
- .5 oz Campari
- .5 oz simple syrup
- Grapefruit twist, for garnish
- Add tequila, lime juice, grapefruit juice, Campari, and simple syrup to a shaker tin filled with ice.
- Shake to combine and chill.
- Strain into a chilled Coupe glass.
- Express the grapefruit twist over the drink and drop it in.