I've been trying the Periodista at several places here in Boston. (Eastern Standard, B Side Lounge, and Highland Kitchen) So now I'd like to make it at home. Talking to the bartender at B Side last night , he said they are always made with Myers. He also used Apry, lime juice, dash of grenadine, maybe triple sec. He said so and so also uses sugar but he thinks that's too sweet. Meanwhile, I look up the recipe online but they all say white rum, triple sec, and sugar. Also online I read about 3 kinds of apricot brandy: Giffard Abricot du Rousillon, Rothman and Winter Orchard Apricot, and the Marie Brizard Apry. Which of these (or any other) would be best for the Periodista, so I can then ask the Boston board where to find it. (My quest of 4 major liquor stores here and in NH was unsuccessful.) I ended up buying a pint of Joe Blow apricot brandy to tide me over and my first attempt was nothing like I've enjoyed at the mentioned places. I also put in Grand Marnier for the triple sec but maybe that was wrong too. For rum I have Myers, Mount Gay Extra Old, and Matusalem. So does anyone have a favorite recipe? Brother Cleve?
Can't remember, but I'm pretty sure I bought my Apry at Cambridge Wine & Spirits at Fresh Pond. If they're out, try Brix. I'd also ask the bartenders at Chez Henri for their recipe - those were my first periodistas and my favorite so far! I also found a recipe at Food & Wine from Noir that requires "Cointreau or other Triple sec." I'd guess that GM would be too sweet and thick, so give it a try with Cointreau.
That Noir recipe was right on the money. I did 1 1/2 0z. of Myers, 1/2 oz. triple sec, 1/2 oz. Apry, and 1/2 oz. fresh squeezed lime juice. Shake over ice and strain. Almost perfect. Now I'm on the hunt for a better triple sec; maybe Marie Brizard again. Also want to try the Rothman per Punchbowl's advice. Happy camper this weekend. Thanks again.
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The Periodista is a Cuban drink, so making it with Jamaican rum is a bit of a sacrilege. That said, I know that the locals here make it with Jamaican, so if you want that taste, so be it. But I'd skip the Meyers in favor of the Appleton 12 Yr Old, a superior rum that more closely resembles the legendary (and lamented) Daggers brand that these classic drinks were created with. If you want to make it the old Cuban way and you don't have time to run to Canada to buy some Havana Club, pick up a bottle of the Flor de Caña 4 yr old white from Nicaragua, or, if you can find it, the white Pritchard's from Tennesee (Brix has it). Brizzard's Apry is nice but I prefer the Rothman & Winter Apricot, which I find a bit subtler. Bols Triple Sec is good, though with the white rum I might use their richer Orange Curaçao instead. Grand Marnier has cognac in it and would not work. Many recipes call for less than 1/2 oz of the Apricot and Orange, usually around 1/4 oz. 1/2 oz of fresh lime juice is good, also add 1/4 oz simple syrup. And 1 1/2 oz of the rum, of course. The NH state packys usually have a nice selection of Marie Brizzard and Bols, and also the Flor de Caña (a superb and inexpensive white; throw away the Bacardi and buy this for classic Diaquiris etc)
I've been fiddling with the Periodista for a while, and the recipe I like best has a lot of lime, and no sugar:
2 oz. Myers's Dark Rum
2 oz. Lime Juice
1/2 oz. Marie Brizard Apricot Brandy
1/2 oz. Cointreau
I like Brother Cleve's idea of the Rothman & Winter Apricot, though. (I got my Apry at McKinnon's in Sudbury.)
I'm a big fan Cointreau. It's my first choice of orange liqueur in any cocktail.
So does anyone have insight on Eastern Standard's recipe? That one's been my fave of the ones I've tried around town, but I haven't been back recently to ask (or watch carefully as it's made).
Another q: has anyone tried making this with Barbancourt rum?