1 1⁄2 oz Dark rum
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)

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Cuba
Year
1948
Is of
unknown authenticity
Curator
4 stars
Average
3.5 stars
(11 ratings)
YieldsDrink
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From other users
  • Used peach schnapps. Too sweet. — ★★
  • Made with R&W Orchard Apricot and this may be my favorite use of it to date. — ★★★★★
  • Excellent with Coruba. — ★★★★
  • 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. — ★★★
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Comments
Dan commented on 1/22/2011:

Recipe revised from 1/4 oz to 1/2 oz each of triple sec and apricot liqueur.


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!