Siesta
Tequila, Campari, lime, grapefruit and sugar, shaken. Katie Stipe's 2006 New York drink — a Hemingway Daiquiri on tequila with a bitter edge.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the tequila, Campari, lime juice, grapefruit juice and syrup to a shaker.
Fill with ice and shake hard for 10 to 12 seconds.
Double strain into the chilled coupe and garnish with a grapefruit twist.
A thoughtful finish
- The five half-ounces around the tequila are the balance; move any one of them and the drink tips. Measure.
- White grapefruit is more bitter and suits the Campari; pink is sweeter and prettier. Either works.
- A good blanco shows through; a reposado makes a rounder, less bright version.
Common mistakes
- Aperol in place of Campari by reflex. It is sweeter and the drink loses its bite.
- Bottled grapefruit juice, which is sweet and flat.
- Over-shaking; it is a crisp drink and wants to stay that way.
A few good questions.
What does a Siesta taste like?
A tequila sour with grapefruit and a Campari bitterness — bright, pink, tart, with the agave's pepper underneath. It is a sophisticated drink that is easy to like.
How is it related to the Hemingway Daiquiri?
It is the same structure — spirit, lime, grapefruit, a sweet-bitter modifier — with tequila and Campari in place of rum and maraschino.
Can I use mezcal?
Yes, and a Mezcal Siesta is excellent: smoke, grapefruit and Campari are a natural trio.
Who is Katie Stipe?
A New York bartender of the 2000s craft revival who worked at Flatiron Lounge and Pegu Club and created the Siesta in 2006.
Variations
- Hemingway Daiquiri — Rum, lime, grapefruit and maraschino.
- Paloma — Tequila and grapefruit soda.
- Jungle Bird — Rum, Campari and pineapple.
- Margarita — Tequila, orange liqueur and lime.
Where it comes from
2006 · New York City · Katie Stipe · Flatiron Lounge
Katie Stipe created the Siesta at the Flatiron Lounge in New York in 2006, building on the Hemingway Daiquiri’s rum, lime, grapefruit and maraschino by swapping tequila for the rum and Campari for the maraschino. The result is bitter, sour, bright and pink, and it travelled quickly through the craft bars of the late 2000s; it is now one of the standard modern tequila cocktails and a fixture in the cocktail books of the revival. It is also one of the best ways into Campari for people who find a Negroni too much.
Sources
- Jim Meehan, The PDT Cocktail Book, 2011 (book)
- Robert Simonson, A Proper Drink, 2016 (book)
- Difford's Guide, Siesta, 2015 (reference)
Strength. About 1.53 US standard drinks at an estimated 18.4% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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