3/4 oz Dark Jamaican Rum (Caruba)
1/2 oz Apricot Brandy (Rothman & Winter)
2 oz Pineapple Juice
1/2 oz Lime Juice
2 dash Angostura Bitters
Shake with ice and pour into a hollowed out pineapple (strained into a Tiki mug with crushed ice). Garnish with a parasol (omitted).
Two Saturdays ago for the cocktail hour, I turned to Beachbum Berry's Potions of the Caribbean for ideas. There, I spotted the Sol y Sombra which had hints of Periodista lurking in its pineapple-laden Tiki structure. Berry attributed the drink to Joe Scialom of the Caribe Hilton -- a bartender best known for creating the Suffering Bastard a few years prior to the Sol y Sombra's 1957 birth. For a glass, I selected an antique Tiki mug from 1962, the closest we had to the drink's creation, that Andrea found in her West Coast travels.