Garnish:
Lime zest twist expressed and discarded. Adorn with skewered lime wedge and Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/4 fl oz | Orange Curaçao liqueur |
| 1/4 fl oz | Apricot (brandy) liqueur |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
An orange and apricot Daiquiri. Like most Daiquiris, the Periodista benefits from a little additional dilution, hence the chilled water in my recipe.
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
El Arte de Cantinera, 1948
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.
Alcohol content:
- 1.5 standard drinks
- 22.06% alc./vol. (44.12° proof)
- 21 grams of pure alcohol
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