Siesta

Katie Stipe came up with this one in 2006 at Julie Reiner’s Flatiron Lounge in New York. Her original idea was to use the Hemingway Daiquiri template and plug tequila in for the rum and Campari in for maraschino. The result is utterly delicious. This was often on the brunch menu at Fort Defiance and was a perennial favorite.

INGREDIENTS

1½ oz. tequila blanco
¾ oz. lime juice
½ oz. grapefruit juice
scant ½ oz. rich simple syrup
½ oz. Campari

Garnish: lime wheel

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ABV LEVEL

Combine all in a shaker. Add ice, seal, and shake vigorously for 15 seconds. Double strain into a coupe and garnish with a lime wheel.

Note: a couple of different specs exist for this drink; I went with the bigger measure of Campari and adjusted the simple to reflect the fact that we’re using a 2:1. Adjust to your tastes!