Periodista

The PERIODISTA (means “journalist” in Spanish) is a rum cocktail that starts with a daiquiri base and builds with the classic orange liqueur, Cointreau, along with apricot liqueur. Some recipes call for white rum (Banks Five Island or Flor de Cana) for a brighter flavor. However, most suggestions favor darker rum, such as Eldorado 3-Year Aged Rum, Appleton Estate Reserve, or even Goslings dark rum. Ultimately, the choice between rums come down to personal preference.

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 the 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: The cocktail likely originated in Cuba and was popularized by reporters in Cuban bars during the Cuban Missile Crisis of 1962. It later re-emerged as a popular Boston cocktail around 2010, adapting the original equal-parts (perfect) recipe to the one detailed above. This updated version allows the rum to shine more prominently.

Comments: This cocktail is enjoyable year-round but is adapted as a refreshing summer drink when made with white rum. Depending on the rum and apricot liqueur used, sweetening with simple syrup may be necessary. A taste test after shaking is recommended to determine if additional simple syrup should be added.

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/