Restaurants›CARVE American Grille - Barton Creek›Rita Rosé Olé Recipe

Rita Rosé Olé Recipe

Inspired by CARVE American Grille - Barton Creek

Time10m

Serves1

Calirosa Rosa Blanco tequila, Perry's Reserve Rosé

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Ingredients

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Cocktail

2 oz Calirosa Rosa Blanco tequila1 oz Perry's Reserve Rosé (rosé vermouth or rosé wine-based aperitif)1/2 oz Fresh lemon juice1/4 oz Simple syrup (1:1 sugar to water)2 dashes Orange bitters1 cup Ice (for shaking and serving)1 piece Garnish: dehydrated lemon wheel or fresh lemon twist

Optional: Sparkle

1 oz Club soda or Champagne (to top)

Method

Cocktail

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Calirosa Rosa Blanco tequila, 1 oz Perry's Reserve Rosé, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes orange bitters.

Add ice and shake

Fill the shaker with ice (about 3/4 full). Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare glass

Remove the chilled coupe or Nick & Nora from the freezer or discard the ice water and dry the glass.

Double strain

Double strain the cocktail through a fine-mesh strainer into the chilled glass to remove small ice shards and any seeds or pulp from the lemon.

Optional top and finish

If you prefer a sparkling version, gently top the cocktail with ~1 oz club soda or Champagne. Do not stir — let the effervescence settle naturally.

Garnish

Express the oils of a lemon twist over the cocktail and discard or place the twist on the rim, or float a dehydrated lemon wheel on the surface.

Serve & Notes

Serve immediately while cold. The balance should be bright and slightly floral, with the rosé vermouth bringing aromatics and the tequila providing a crisp agave backbone. Adjust simple syrup ±0.25 oz if you prefer slightly sweeter or drier.