Time for a Drink: the Periodista Recipe  Time for a Drink: the Periodista Recipe 1139 time for a drink the periodista recipe

Time for a Drink: the Periodista Recipe

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recipe image  Time for a Drink: the Periodista Recipe c232de7667be39debd021dcb3c4304f0

As I wrote on Wednesday, apricot liqueur (commonly sold as “apricot brandy”) lends a subtle contact of jammy stone-fruit richness to a need of traditional cocktails. Right here’s a drink made with apricot liqueur that’s taking part in an awesome stage of recognition in Boston, despite the indisputable reality that it’ll also even be robust to come abet across in diversified locations: the Periodista.

The Periodista’s origins are somewhat hazy. With its daiquiri-like deplorable, it has the hallmarks of a Cuban cocktail from the 1920s or ’30s, despite the indisputable reality that makes an strive to label its time and residing of beginning must this point been unsuccessful (no longer for lack of attempting; Boston-based mostly blogger Devin Hahn is in relentless pursuit of the drink’s origins).

No topic its background, the Periodista is terribly easy to like. Starting with the elemental rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer extra alluring.

Some Periodista recipes demand a gentle-weight rum, and others for a sad Jamaican rum; surely, it be a topic of non-public need. With gentle rum, the drink will be somewhat brighter and additional crisp, whereas a sad rum will receive a cocktail that’s deeper and richer.

My vote: stir for a gentle-weight rum equivalent to Banks Five Island, whereas you happen to may per chance maybe fetch it, or Flor de Cana, or whereas you happen to deserve to maintain the richer route, try something like Appleton Estate Reserve or Smith & Lifeless Jamaican Rum.

  • 1 1/2 oz. rum (see notes for model)

  • 1/2 ounce new lime juice

  • 1/4 ounce apricot liqueur

  • 1/4 ounce Cointreau

  • 1 teaspoon easy syrup (equal parts sugar and water, dissolved)

  1. Mix substances in a cocktail shaker and fetch with ice. Shake properly until chilled, about 10 seconds. Tension into chilled cocktail glass. Garnish with a lime wedge, if desired.

Particular Instruments

Cocktail shaker, strainer

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