Fumosa Rosa

Darrin Helsel

— 3 min read
Fumosa Rosa
  • 1 1⁄2 oz Del Maguey Vida Clásico Mezcal
  • 1⁄2 oz Campari or Select Aperitivo
  • 3⁄4 oz Lime juice
  • 1⁄2 oz Rich sugar syrup (2:1)
  • 1⁄2 oz Egg white or Vegg White vegan egg white alternative
  • 3 drop Saline solution (25%) or merest pinch of salt
  • Place ingredients in a shaker first without ice to shake. After 20 seconds, drop in a cube of ice and shake for another 20 seconds, then strain into a rocks glass with a large cube or a coupe to serve neat (pictured)
  • Garnish with lime zest expressed over the cocktail.

Happy Friday, friends!

December has arrived, and with it the final stretch of 2025. I hope you’ve had a chance to put up your holiday lights or settle into whatever traditions brighten your season. In my house, the holiday music has already started—intermittently, and occasionally to my wife’s chagrin. (Love you, hon! 😘)

And since the holidays deserve a dose of color, let me introduce you to this week’s cocktail: the Fumosa Rosa.

This mezcal-based riff on a Sour was first discovered at The Spotted Cat in New Orleans in July 2025, then published online. Though born in the States, the drink nods stylishly to Mexico City’s vibrant Zona Rosa neighborhood—an area known for arts, nightlife, and its long-standing LGBTQ+ community.

What sets the Fumosa Rosa apart is the use of a bitter amaro. While Campari works, I recommend Select Aperitivo—the classic Venetian aperitif dating back to 1920. Made from 30 botanicals, Select brings a balanced bittersweet profile with juniper, rhubarb, and a more rounded amaro character than Campari. If you enjoy Negronis, try a side-by-side comparison and tell me your pick.

Select Aperitivo

But the real star is the mezcal—specifically Del Maguey Vida Clásico, the bartender’s go-to for smoky cocktails. Mezcal differs from tequila less in the agave itself and more in the traditional use of underground roasting pits, which impart the signature smoke. As tequila has surged in popularity across North America–#1 base spirit in Canada–mezcal has benefited from renewed appreciation as the other great agave spirit.

Del Maguey Vida Clasico

In the glass, the Fumosa Rosa opens with bright lime on the nose. The egg white softens the mezcal’s smoke and lime’s sharpness on the first sip, before Select’s bittersweet orange and spice settle in to create a beautifully balanced finish. It’s hard to take just one sip.

Though sours are typically summertime fare—and notoriously easy to throw out of balance—this one stays anchored. The amaro keeps the mezcal grounded, the lime lifted, and the result is an elegant winter exhalation of pink smoke.

And speaking of Mexico: this week brought a culinary discovery worth celebrating. In downtown Kelowna, just two doors from Okanagan Spirits, sits Cantina del Centro—an award-winning Mexican restaurant with an agave-forward bar program and a talented team behind it.

They swept all three major awards at the 2025 Okanagan Spirits Mixoff, and their bartenders have earned regional and national recognition. And yes—they’re right here in our backyard.

My friends from the Kelowna Newcomers Club and I were discussing cocktail-and-distillery tours when the host at Okanagan Spirits insisted we visit Cantina del Centro. Between the food, the spirits, and the creativity of the bar team, it instantly became a highlight.

Which brings me to something I’m thrilled about: we’re exploring a Cocktails & Spirits Tasting event for the Club. Picture an evening at a distillery or cocktail bar, learning about a featured spirit, tasting through its variations, enjoying a signature cocktail, and connecting with fellow newcomers. As someone who writes a weekly cocktail blog, this opportunity lights me up.

I’ve always believed that the best epicurean experiences are the ones we share—and Kelowna continues to reveal new ones every week.

So as I sip this Fumosa Rosa and reflect on the community we’re building, here’s a toast to Kelowna and all the promise it keeps offering.

Cheers! 🥃🍋🌮🩷

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