The Siesta is a citrusy, tangy tequila creation that’s “here to raise you from the dead of winter,” says former drinks editor Alex Delaney: “To shout through a bullhorn made from fruit, sunshine, and booze that it’s time to wake the hell up.” Often overlooked next to heavy hitters like the margarita and paloma, the Siesta cocktail boasts a vivid coral color thanks to fresh lime and grapefruit juices, all acid and bright, plus Campari, which provides just a hint of herbal bitterness to keep things interesting.
Tequila blanco, which has a cooling, vegetal quality, is the base here (Alex recommends Pueblo Viejo or Cabeza). You will also need simple syrup, which is easy to make at home.
The Siesta is traditionally served in a coupe glass, but you needn’t be bound by convention. Strain your drink into any cocktail glass you like. Top it off with a lime wheel garnish for a juicier beverage with an extra zhuzh of tang; or if you prefer a hint more bitterness and aroma, go for a strip of grapefruit peel instead.
Recipe information
Total Time
3 minutes
Yield
Makes 1
Ingredients
Preparation
Step 1
Combine 2 oz. tequila blanco, ¾ oz. fresh lime juice, ¾ oz. simple syrup, ½ oz. Campari, and ½ oz. fresh grapefruit juice in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Step 2
Strain cocktail through a Hawthorne strainer or a slotted spoon into a chilled coupe glass. Garnish with lime wheel.
Editor’s note: This Siesta cocktail recipe was first printed in our May 2016 issue. Head this way for more of our favorite tequila cocktails →
