Sour

Siesta

5 min.Tequila Blanco

Chill a coupe glass in advance.
1
Add the tequila blanco, grapefruit juice, lime juice, simple syrup and Campari to a shaker.
2
Fill the shaker with ice.
3
Shake hard until the mixture is well chilled.
4
Fine-strain through a Hawthorne and fine strainer into the chilled coupe glass.
5
Express the grapefruit peel over the surface of the drink to release the oils, then drop it into the glass and serve.
6

United States
Origin
The Siesta was created by New York bartender Katie Stipe at Manhattan’s Flatiron Lounge around 2006, during the early years of the modern cocktail revival. Conceived as a tequila-based riff on the Hemingway Daiquiri, it swaps rum for blanco tequila and replaces maraschino liqueur with Campari for a bittersweet backbone. Over time it has been embraced by professional bartenders and writers as a modern classic tequila sour.
History
Multiple major publications including Liquor.com, PUNCH, Difford’s Guide, Saveur and Bon Appétit credit Katie Stipe and Flatiron Lounge as the drink’s origin. The drink is often described as a hybrid of a Hemingway Daiquiri, a Margarita and a Paloma, combining tequila, citrus, and a touch of bitter aperitivo. Difford’s Guide classifies the Siesta as a contemporary classic and serves a slightly adapted house version with rich syrup and generic red bitter. Stipe has suggested simple tweaks to the original spec for different palates, such as increasing the Campari and reducing the simple syrup for a more bitter profile or boosting the tequila for more agave character.
Trivia
Ceviche, Grilled fish tacos, Citrus-marinated chicken, Chips with salsa and guacamole
Pairings
Katie Stipe (Liquor.com)
Source