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A Spontaneous Libation for your Consideration

Periodista

Posted by Dan. Created by Cuba.
1 1⁄2 oz Dark rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
1 twst Lime peel
Instructions

Shake, strain, straight up, cocktail glass, garnish

History

Some recipes call for 1/4 each triple sec and apricot liqueur, plus some sugar. Some recommend 3/4 of each (without extra sugar)

Curator rating
4 stars
Average rating
3.5 stars
(14 ratings)

From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

The Complete Bartender's Guide from the Celebrated

As cocktail historian David Wondrich alludes to in his introduction to the book, Jim Meehan's The PDT Cocktail Book is aiming to be the Savoy Cocktail Book of today. This is no small task: The Savoy Cocktail Book, written by exiled American Harry Craddock while tending bar in London during Prohibition, is a unique look at the state of the cocktail circa 1930 and arguably the most famous cocktail book in history. Apart from mimicking the title, Meehan similarly includes vibrant illustrations* and devotes the bulk of the book to a massive list of recipes. What's really amazing about this ambitious goal is that he largely succeeds: The PDT Cocktail Book is the definitive guide to the modern cocktail revival, and an essential addition to every home bartender's collection.

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