east harlem

2 oz Aged Rum such as Havana Club 7 Year
3/4 oz Punt e Mes
1/4 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.Two Mondays ago, I was discussing the Periodista's history in relation to Boston, and I was inspired that evening to tinker with the concept. I ended up honing in on the apricot liqueur and mashing the 1940s Cuban classic with Julie Reiner's Slope to make a Rum Manhattan riff. For a name, I dubbed it the East Harlem after a major Cuban center in New York City. Once prepared, the East Harlem conjured up dark rum, apricot, orange, and spice aromas to the nose. Next, caramel and grape notes on the sip was reported to dark rum, bitter citrus and orchard fruit, and spice flavors on the swallow.