Siesta

The Siesta is a contemporary bittersweet cocktail composed of blanco tequila, fresh grapefruit and lime juices, simple syrup, and Campari. 

Created by bartender Katie Stipe in 2006 while she was working at the Flatiron Lounge in New York City, the Siesta is a tangy mashup of favorite sour cocktails such as the Margarita and Hemingway Daiquiri, with a bitter aperitif bite. In fact, Stipe conceived of the bright and elegant coral-hued drink as a riff on the Hemingway Daiquiri. The rum base is swapped with tequila, and a small portion of Campari, the intensely bittersweet Italian aperitif, takes the place of maraschino liqueur as the modifier.

In the mid-2000s, aside from the usual suspects, tequila-based cocktails were not as ubiquitous as they are today. The agave spirit often took a backseat to the classic gin and whiskey cocktails that were resurfacing in the early days of the cocktail revival, and the Siesta cocktail stood out. 

Since its creation, the drink has become recognized as a modern classic, used by bartenders across the country, “as a gateway cocktail for guests who may not love bitter [flavors] or just want to stretch beyond the simple Margarita,” says Stipe.

Why the Siesta cocktail works

The Siesta follows the ever-reliable sour formula, with some of the ingredients pulling double duty — Campari and grapefruit juice both lend sweet and sour elements. Stipe’s recipe leans particularly savory and tart, calling for a generous portion of lime juice.

Blanco tequila provides an earthy base, imparts fresh agave herbaceousness, and plays up the citrusy zing in this cocktail. Campari adds depth of flavor, citrus sweetness, and the signature color. At 48 proof, the Italian bitter liqueur also contributes a kick of alcohol and silky texture.

A small, but surprising addition to the Siesta is a pinch of kosher salt. “[It] plays well to the bitter notes of Campari and directs it more into a Margarita-style cocktail,” says Stipe.