cuban cocktail #6

1 oz Bacardi Rum (1 1/2 oz Plantation 3 Star)
1/2 oz Apricot Brandy (Rothman & Winter)
1/2 oz Grenadine
Juice of 1/2 Lime (1/2 oz)

Mix in a blender with ice and serve frappé in a champagne glass (shake with ice and strain into a cocktail coupe).

In search of something refreshing two Sunday nights ago, I began flipping through Trader Vic's 1947 Bartender's Guide. What caught my thirst was the Cuban Cocktail #6 which was very different from the Cuban Cocktail from a few nights ago but closer to the Cuban Cocktail #2 given the apricot. More than either of those two namesake drinks, it appeared like a Periodista with grenadine subbing in for the orange liqueur. Moreover, the combination of spirit, citrus, apricot liqueur, and grenadine reminded me of the gin-based Bermudian also known as the Bermuda Rose or the Boston Cocktail (perhaps renamed as such in 1935 for the first edition of the Mr. Boston drink book).
The Cuban Cocktail #6 shared an apricot and fruity bouquet that preceded a lime, berry, and hints of orchard fruit sip. Next, the swallow began with rum and apricot flavors before leading into berry notes from the grenadine.