Periodista

The Periodista, Spanish for “journalist,” is a rum sour with more going on than a straight daiquiri. White rum forms the base, small amounts of triple sec and apricot brandy add warmth and depth, lime juice keeps it balanced, and a little powdered sugar smooths the edges. Its origins are hazy. The drink is usually traced to Havana’s cocktail golden age before the revolution, with the name said to nod to the newspapermen who drank there, though it later found a second home in Boston, where it became a local favorite.

The two liqueurs are what make it interesting. Triple sec brings bright orange that lifts the whole drink, while apricot brandy adds a rounder stone-fruit depth underneath. Either one alone would push the drink in a single direction, but together they give it far more complexity than its short ingredient list suggests. Finished with a twist of lime peel, it is a good reminder that rum sours can be every bit as layered as anything made with whiskey or gin.

Glass: Cocktail glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes

Bartenders tip: Fresh lime is not optional here. With only half an ounce carrying the acidity against rum and two liqueurs, bottled juice will taste dull and slightly metallic. Shake hard and cold for a real twelve seconds, since the dilution is part of the recipe. Dissolve the powdered sugar in the lime juice before adding the rest so it does not leave grit in the glass.