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Periodista questions

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?

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  1. 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.

    2 Replies
    1. re: Bluebell

      TY Blue. Chez H is now top of my list. The recipe you mentioned sounds more like it.

      1. re: mimish

        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.

    2. 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)

      1 Reply
      1. re: br cleve

        TY so much. I've been making these all summer. First used Myers and Apry with the Bols. Have also tried it with the Rothman & Winter (love that one.) and white Myers. I like that equally well. Now I have to get the Appleton, Flor de Cana, and Orange Curacao.

      2. 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.

        1 Reply
        1. re: pollystyrene

          Yes; I got some Cointreau from a NH state packy recently and went through it rather quickly.

        2. 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?

          1. Has anyone tried the R&W liqueurs other than Violette and Apricot? How are they?

              1. Been really liking this with Pyrat XO. Sacrilege? Yes, of course. But I can't get my hand on any decent cuban. If anyone has a few bottles of Havana club they want to send my way...

                1. Dev has been captivated by this drink and might have found the source of the recipe in Boston (with a lot of Boston bartender history and diaspora):


                  Regardless, he came out with Chez Henri's recipe of:

                  2 oz Gosling’s dark rum
                  .75 oz Bols triple sec
                  .75 oz Bols apricot brandy
                  .75 oz lime, half fresh-squeezed, half Rose’s
                  Shake over ice, strain into a cocktail glass. Garnish with a small wedge of lime.

                  9 Replies
                  1. re: yarm

                    I finally got to order one last night at Chez Henry. They definitely used Bols. And there was no lime juice, just Rose's Lime Cordial -- the thing lacked the necessary acid crispness and tasted overly sweet, insipid, and almost tasted soap. It could have been our apathetic bartenderess, but either way, I crossed their bar off my list of places I will go. That was the second poor experience in a row.

                    The ones I've had at Eastern Standard were wonderful and the ones I've made myself with white rum according to the classic recipe were beautiful things.


                    1. re: yarm

                      Coincidentally, I also tried a Periodista for the first time at Chez Henri last night. It was my first Periodista, so I am glad to hear that it is easy to make a better version. I didn't think it was great either, and I love almost anything with some good rum and lime. I didn't get a soap taste, but it was just kind of boring and lacking balance.

                      We also had an entertaining exchange with the server that went like this:
                      us: can you make anything else with St. Germain?
                      server: I don't think so, no
                      me: how about just sparkling wine and St. Germain
                      server: fine, since you insist, but it might not be any good

                      At least he knew what beers they had on tap.

                      1. re: nickls

                        I had an apathetic female bartender.

                        Sad that two behind the bar aren't up to snuff.

                        Things have slipped since Rob Kraemer has been spending less time behind the bar (he just had a kid). And after they let go the other Rob (B-side alum).

                    2. re: yarm

                      Note that the recipe that is found in Charles Schumann's American Bar in 1995 which is first place the recipe appears besides the initial recipe in an obscure Cuba cocktail book cerca 1940. I believe that Schumann's is the same as the Cuban recipe:

                      Juice of 1/2 Lime (1/2 oz)
                      1 barspoon Sugar
                      1/4 oz Apricot Liqueur
                      1/4 oz Triple Sec
                      1 1/2 oz White Rum
                      Stir sugar with lime juice until dissolved. Shake with ice and strain into a cocktail glass. Garnish with a lime peel.

                      The major differences are the white rum and how sugar takes the place of some of the liqueurs here so the rum can stand out more. It's definitely worth a try that way.
                      Read more: http://cocktailvirgin.blogspot.com/20...

                      Also, the dark Jamaican rum version appears in 1951's Bottoms Up cocktail book as the Martin Casa, created in Montreal of all places.

                      1. re: yarm

                        I'm all for using a darker rum for a periodista, since it lends a nice richness to the drink (perhaps more appropriate to the temperate clime of Boston than to the tropical clime of Havana). I tried one recently using the newish Mount Gay Black at 100 proof and thought it outstanding. Any thoughts on fave darker or more overproof rums for a Boston iteration?

                        1. re: marais

                          Don't know. When I have it in, it is a white rum drink. When I have had it out, it is whatever dark rum they favor and Todd Maul of Clio will sometimes use cachaça. Most of the darker rums used are Goslings or Myers or other less descript dark rums.

                          So I guess I will default to say the Smith & Cross makes everything taste better even though I haven't had it that way yet.

                          1. re: yarm

                            would single barrel cruzan work well in that, i havent really tried using it for making mixed drinks ever

                            1. re: Dapuma

                              Well considering that the drink has been made with everything from light to amber to dark rums, it'll be fine. And considering that the Aqueduct is essentially a vodka Periodista, anything would probably work (I had the Aqueduct with gin and it was rather tasty)
                              Aqueduct recipe: http://cocktailvirgin.blogspot.com/20...

                              1. re: Dapuma

                                It may be a bit of overkill to use the single barrel cruzan in a cocktail, but then again...it won't suck! That's a wonderful spirit and it will taste great in this drink. But for a more moderately priced version that tastes great, get a bottle of Coruba.

                      2. Is the Giffard Abricot du Roussillon available in the US yet? Last I checked they were working on getting it in