The Siesta Cocktail blends tequila, Campari, and fresh grapefruit juice into a bright, balanced drink. Not overly boozy, it delivers a pleasant acidity and refreshing finish in every sip.
I haven’t always been a tequila fan. Beyond the occasional margarita—my go-to on Taco Tuesday or when I venture to The Rio in downtown Denver—I tended to avoid it for years.
That aversion mostly stems from a friend who encouraged one too many tequila shots during college and into my mid-twenties. Tequila was her drink of choice and it routinely landed me in trouble. I still remember the hangovers well.
One particularly memorable episode happened at her wedding in Mexico… and I won’t get into the details, but it left an impression. These days I’m letting tequila back into my life — carefully and definitely not as shots. Margaritas remain a favorite in summer, but they can get repetitive. I wanted a different tequila-based cocktail, and I found the Siesta in an issue of Bon Appétit.
Lately I’ve been drawn to grapefruit—see my sparkling grapefruit old-fashioned—so a cocktail combining tequila and grapefruit juice was immediately appealing. It also gave me a reason to use the Campari I had on the shelf but rarely reached for.
After testing a few variations and adjusting proportions, I landed on a version I think is just right. The Siesta is tangy and layered, with a pleasant bitterness from the Campari and bright citrus notes that mask the tequila enough to make it approachable if you’re easing back into the spirit.
Cheers — and good luck making it through the first day back after the long weekend.
Siesta
ingredients
- 2 oz silver tequila
- 1/2 oz Campari
- 1/2 oz fresh lime juice
- 3/4 oz fresh grapefruit juice
- 1/2 oz simple syrup
- Garnish: grapefruit peel slice
instructions
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Fill a shaker with ice and add the tequila, Campari, lime juice, grapefruit juice, and simple syrup.
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Shake vigorously until well chilled, then strain into a chilled cocktail glass.
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Garnish with a slice of grapefruit peel and serve.