Siesta（シエスタ）
Tequila, Campari, lime, grapefruit — the bitter-citrus afternoon that outlasted its decade.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Blanco tequila | 45 ml |
| Campari | 15 ml |
| Fresh lime juice | 20 ml |
| Fresh grapefruit juice | 15 ml |
| Simple syrup | 10 ml |
Total volume (pre-dilution)
4.5 : 1.5 : 2 : 1.5 : 1
- 01
Add all ingredients to a shaker with ice.
- 02
Shake until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Grapefruit twist
02Taste profile
- Sweetness
- 62Strong
- Sourness*
- 90Intense
- Bitterness
- 55Moderate
- Fruitiness
- 62Strong
- Herbal*
- 28Light
- Alcohol
- 45Moderate
- Crisp
- 60Strong
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Created at the Flatiron Lounge, NYC — one of the first modern drinks to put Campari and tequila in the same glass seriously.
It is the sour family's Mexican-Italian hybrid: citrus structure, bitter finish, tequila's green heat holding it together.
Sources — Difford's Guide · PUNCH
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Flatiron Lounge, NYC
Katie Stipe · 2006 · Bar · unverified
- Campari0.5 oz
- lime0.75 oz
- grapefruit0.5 oz
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
