Periodista

The PERIODISTA (means “journalist” in Spanish) is a rum cocktail that starts with a daiquiri base and builds with the never-failing orange liqueur, Cointreau, and apricot liqueur. Some recipes call for a white rum (Banks Five Island or Flor de Cana recommended) which might make for a brighter flavor. But most recipe recommendations suggest darker rum, such as Eldorado 3-Year Aged Rum, Appleton Estate Reserve or even Goslings dark rum. It’s a matter of personal taste.

Requirements: rum (dark or 3-year aged preferred), apricot brandy or apricot liqueur, Cointreau, lime juice, lime wedge or lemon peel garnish, simple syrup (optional)

• 1.5 oz. rum
• 1/2 oz. apricot brandy
• 1/2 oz. Cointreau
• 1/2 oz. lime juice
• 1 tsp. simple syrup (optional)

Add ingredients to an ice-filled shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wedge or lemon peel (optional).

History: It likely had its origins in Cuba, popularized by reporters at Cuban bars during the Cuban Missile Crisis of 1962. It later re-emerged as a popular Boston cocktail around 2010 and modified the original equal-parts (perfect) recipe to the one detailed above. The updated version gives the rum a better chance to shine.

Comments: This is a good anytime-of-year cocktail, but can certainly be presented in the summer using a white rum. Sweetening with simple syrup might be necessary depending on the rum and apricot liqueur used. Doing a taste test after a shake is suggested to determine whether to add simple syrup.

Similar Cocktails:

Between the Sheets — https://keetscocktails.com/between-the-sheets-2/

Bolero — https://keetscocktails.com/bolero-2/

Acapulco — https://keetscocktails.com/acapulco-2/

Batiste — https://keetscocktails.com/batiste-2/

Casablanca — https://keetscocktails.com/casablanca/