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. — ☆☆☆☆
Similar cocktails
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Hawaiian Room — Rum, Triple sec, Applejack, Lemon juice, Pineapple juice
  • Sea Change — Dark rum, Demerara Rum, Pear liqueur, Chocolate bitters, Lime juice, Maple syrup
  • Jules Verne — Reposado Tequila, VeeV Acai Spirit, Elderflower liqueur, Lime juice, Agave syrup
  • Gruff and Rumble — Rum, Orange liqueur, Branca Menta, Bitters, Lime juice
  • Kumquat Daiquiri — Rum, Dark rum, Maraschino Liqueur, Orange, Agave syrup, Lime
  • Navy Grog — Demerara Rum, Dark rum, Light rum, Soda water, Grapefruit juice, Lime juice, Honey
  • Papa Doble — Light rum, Maraschino Liqueur, Lime juice, Simple syrup, Grapefruit juice
  • Knickerbocker — Rum, Orange Curaçao, Lemon juice, Raspberry syrup
  • The 'Cue — Overproof rum, Absinthe, Pineapple syrup, Lime juice, Yuzu juice, Hot sauce, Lime


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!