1 barspoon Sugar
1/4 oz Apricot Liqueur (Rothman & Winter Orchard Apricot)
1/4 oz Triple Sec (Cointreau)
1 1/2 oz White Rum (Treaty Oak)
Shake with ice and strain into a cocktail glass. Garnish with a lime peel.
On Wednesday after drinking the D.J., I was in a rum mood and decided to make the Periodista from Charles Schumann's American Bar. We bought Schumann's book when we were trying to help solve Devin Hahn's inquiries about this drink. The Periodista has become a staple menu item of the Boston craft cocktail scene, yet
• 1 1/2 oz Dark RumDevin turned his search into an interesting series of blog posts, and the Periodista might be to Devin as the holy Pegu Club is to Doug. His research into this "seductive cousin of the Daiquiri" is definitely worth a read.
• 1/2 oz Cointreau (or other triple sec)
• 1/2 oz Apricot-flavored Brandy
• 1/2 oz Lime Juice
Shake with ice and strain into a cocktail glass.