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Periodista Daiquiri

Name: Periodista Daiquiri
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Light white rum; 7.5 ml Orange Curaçao; 7.5 ml Apricot liqueur; 15 ml Lime juice; 5 ml Sugar syrup 'rich' (2:1); 7.5 ml Chilled water; 2 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (51)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 2/3 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1/4 fl oz	Ferrand Dry Curaçao liqueur
1/4 fl oz	Luxardo Apricot Albicocca Liqueur
1/2 fl oz	Lime juice (freshly squeezed)
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1/4 fl oz	Chilled water/mineral water (omit if using wet ice)
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lime zest twist and lime wedge skewered with a Luxardo Maraschino Cherry.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

Express lime zest twist over cocktail and discard.
Garnish with lime wedge skewered with maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Periodista Daiquiri contains 163 calories

Alcohol content:

1.4 standard drinks
20.06% alc./vol. (40.13° proof)
19.9 grams of pure alcohol

History

Periodista (Spanish for 'journalist') originated in Havana, Cuba, where it is said to have been one of Ernest Hemingway's tipples at El Floridita. In keeping with the Cuban origin, the earliest known recipe appears in the 1948 El Arte de Cantinera, a bartenders' manual from the Club de Cantineros de la Republica de Cuba in Havana.

PERIODISTA
1 copa Bacardí Carta Blanca
¼ apricot brandy.
¼ Curazao.
½ limón pequeño.
¼ cucharadita de azúcar.
Hielo. Bátase, cuélese y sírvase con una guinda y una cáscara de limón.
El Arte de Cantinera, 1948