Siesta

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Siesta is a modern cocktail that was created in 2008 by Katie Stipe at Flatiron Lounge in New York City, New York. Considered one of the earliest tequila-based recipes of the craft cocktail renaissance that started in the 2000s, it uses the agave spirit in a Hemingway Daiquiri-style template instead of rum and adds in a dash of the bitter Italian liqueur Campari for additional complexity.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tequila Blanco: This is a spirit made with unaged agave and water. I used Piedra Azul Tequila Blanco.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.

Grapefruit Juice: This is the liquid juice of a grapefruit. I used freshly squeezed grapefruit juice.

Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, alcohol, and water.

Lime Wheel: This is a slice of lime that has been cut into a wheel shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale coral pink color

• Aroma: Fresh citrus with a hint of agave

• Taste: Refreshing and balanced mix of sweet, sour, and bitter flavors, with the tartness of grapefruit and lime complementing the earthy bite of the tequila

• Finish: Zesty, slightly bitter Campari notes

Kendall’s Take
“The Siesta is a fantastic example of how a small touch of Campari can add depth without taking over a drink. Bright citrus and tequila lead the way here, while the bittersweet liqueur quietly rounds everything out in the background. The balance makes it refreshing, layered, and incredibly easy to enjoy, especially on a warm day. I’d say it’s a great option when you want something citrusy with a little extra intrigue.”

Recipe

This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.