1 12 oz Dark rum
12 oz Triple sec, Cointreau
12 oz Apricot liqueur
12 oz Lime juice
1 twst Lime peel
Shake, strain, straight up, cocktail glass, garnish
Some recipes call for 1/4 each triple sec and apricot liqueur, plus some sugar. Some recommend 3/4 of each (without extra sugar)
From other users
  • Disappointing made with Smith and Cross. Added 1/4 oz more Cointreau and 1/2 oz Green Chartreuse and still only OK. Try again with a simpler rum, and as written above. — ☆☆☆
  • Excellent with Coruba. — ☆☆☆☆
  • Made with R&W Orchard Apricot and this may be my favorite use of it to date. — ☆☆☆☆☆
  • Used peach schnapps. Too sweet. — ☆☆
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BoulderandPebbles's picture

Very nice recipe - I used

Very nice recipe - I used Appleton Extra for the dark rum with 3/4 oz Giffard Abricot (which is amazing, BTW!) and 1/2 oz. Clement Creole Shrubb for the triple sec - close to perfection; I have never been a big fan of the Periodista - until now!