In 1995, Joe McGuirk was tending bar at Chez Henri, a bistro in Cambridge, Mass., with an executive chef of Cuban descent. Mr. McGuirk was asked to come up with a menu of Latin-flavored cocktails. He found a rum drink called the periodista (Spanish for “journalist”) in a liquor company's cocktail book and gave it a whirl. Mr. McGuirk did a little tinkering and delivered a cocktail, under the same name, that called for Myer’s rum, apricot brandy, Rose’s lime juice, triple sec and a bit of sugar. The drink took off and was soon served across the Boston area. Mr. McGuirk continued to work on the recipe. Here is the one he currently uses.
  • Serves: 1 person



  1. Step 1

    Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe.