Advertisement
Ingredients
- 1½ounces dark rum
- ½ounce triple sec, preferably Combier
- ½ounce apricot liqueur, preferably Rothman & Winter
- ½ounce lime juice
Nutritional analysis per serving (1 servings)
193 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe.
Private Notes
Comments
I would say that these are indeed crafts. It takes time, skill, creativity, and entrepreneurship to succeed. Poorly made coffee and cocktails aren't worth the $ or the calories. Why not celebrate these these professions that give us all so much pleasure?
Despite spending almost all of my life in the Boston area I'd never actually had this before. I used Appleton Estate in place of Myers's, and Cointreau in place of Combier, as I had neither of those on hand. The result is a complex and delicious, albeit boozy, daiquiri variation easily worth five stars.
“Thank You!” NYTs and Joe for immortalizing my favorite drink from the sadly closed Chez Henri. There are many fond memories in this drink for me. Notably, all the times my wife I and ate dinner at the bar, never quite making it to the dining room, because the Cuban sandwiches at Chez Henri’s bar were beyond extraordinary. If you could publish an authentic recipe for the missing Cuban sandwich, plantain chips, and salsa to accompany the Periodista my life would be complete. Cheers! :)
Made this today after 2 hours of tree trimming and other gardening. Figured I was going to have a stiff back tomorrow, so will try to head it off, LOL. That said, made per recipe and it is delicious. Not overly sweet, and the apricot is present but not overwhelming. Only made one for each of us as they sounded, and are, kinda potent. I also served these on the rocks, because somehow winter in California is mid-80s today.
Enjoyed many of these at Chez Henri! Enjoy making these at home now. I find that any dark-ish rum will produce a tasty cocktail... just make sure it is served very cold!
I had my first periodista several years ago at the bar at Havana, a Cuban-ish restaurant in Bar Harbor, Maine. I've had several (!) more since then, including many subsequent visits to Bar Harbor. At home, I alternate between dark and white rum depending on my mood, occasionally half of each, and I use Cointreau. One time, in a pinch, I substituted peach liqueur for apricot, and found I preferred it, and stuck with it. But that's just me.