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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 of the 2000s, it uses the agave spirit in a Hemingway Daiquiri-style template instead of rum and adds in a dash of the 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. We used Piedra Azul Tequila Blanco. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Agave Blanco Spirit in place of the tequila.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Grapefruit Juice: This is the liquid juice of a grapefruit. We used freshly squeezed grapefruit juice.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol. For a mocktail version of this drink, try Giffard Non-Alcoholic Bitter Syrup in place of the Campari.
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. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We 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. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
The Siesta starts with the combined aromas of grapefruit, agave, and Campari’s herbs and citrus notes and has a well-balanced taste that marries sweet grapefruit-tinged tequila flavor with a finish of palatably bitter Campari.
Our Opinion of This Cocktail Recipe: Although the bitter Italian liqueur can be frightening to some, you don’t need to worry about that with the Siesta because the amount used is just enough to be present but not powerful. Even Kendall enjoyed its touches, and Alex obviously more so. This cocktail deserves a turn on your coaster before summer ends!
Alex’s Take: ⭐⭐⭐⭐
“This was a truly delicious and well-balanced beverage, in my opinion. The trio of agave, grapefruit, and Campari was incredibly effective, and the portions of each made the flavors show up in all the right spots. The drink also isn’t bitter at all until after the swallow, which gives tequila and grapefruit the center stage up until that point. I would definitely make this one again when the mood for a Hemingway Daiquiri strikes but want to mix it up a little.”
Kendall’s Take: ⭐⭐⭐
“I thought the Rome With a View we tried last month was palatable for a Campari cocktail, but this one’s even more so. Granted very little of the bitter liqueur is used, but any time I see it on a list of ingredients, I’m skeptical of whether I will like it. This one’s a winner though, in my opinion. The Campari hides out just enough that you get to enjoy the other mix of flavors before a hint of its telltale taste comes through at the end. I would drink this again!”
Recipe
This cocktail recipe was adapted from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.
![Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]](https://m.media-amazon.com/images/I/41J8UixQqLL._SL75_.jpg)
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Siesta
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 of the 2000s, it uses the agave spirit in a Hemingway Daiquiri-style template instead of rum and adds in a dash of the Italian liqueur Campari for additional complexity.
Ingredients
Method
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Add tequila, lime juice, simple syrup, grapefruit juice, Campari, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail glass.
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Garnish with lime wheel.
