Similar Recipes
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The Periodista
The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring.
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The 151 Swizzle
Following Wednesday's post on the appeal of higher-proof spirits in cocktails, here's a drink that may appear formidable at first glance, but if treated with due respect is as gentle as can be: the 151 Swizzle.
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El Floridita Daiquiri
The El Floridita Daiquiri was popularly prepared in Havana in the 1930s, and is a slight variation on the original daiquiri that's worth adding to the regular drinks rotation.
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Three-Rum Old Fashioned
Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities.
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Larchmont
One of the most highly sought-after books is The Fine Art of Mixing Drinks, a volume first printed in 1948, written not by a bartender but by a New York lawyer named David Embury who was determined to establish a system of proper rules for mixing drinks. Most of the drinks he covered were ones that were already in regular rotation in New York bars. Here's one of his originals, the Larchmont.
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Test Pilot
This Don the Beachcomber classic was created around 1941. As Paul Clarke notes on his blog, Cocktail Chronicles, the key is the combination of Angostura bitters and Pernod.
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Nacional
Riffing on the classic Hotel Nacional cocktail, which uses apricot brandy for a touch of fruity sweetness, Morgenthaler introduced Fee Brothers Peach Bitters to the mix--and it raises the refreshment bar while tossing in another layer of flavor complexity.
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Daiquiri
Rum, lime, and sugar define the classic daiquiri; no garishly-colored slushies, please.
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Old Pal
A cousin to the Boulevardier, balancing whiskey and Campari with dry vermouth.
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Old Cuban
Branch out from a mojito with this bubbly, minty rum drink.
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Serve With
A Big Mexican Fiesta That's Easy to Make
It's Mexican FIESTA TIME!!!! Gather your amigos and get ready for a feast with this EASY Mexican Fiesta menu! Tacos with your choice of fillings, sides, starters - the works!
Double Steak Chipotle Bowl (Homemade) — Ethan
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Chilaquiles With Pepitas, Charred Corn, and Black Beans
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter,...
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Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema
A vegetarian option filled with cheese and jalapeños.
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
Chicken Burritos Mojados (Mexican Flag Wet Burritos)
These delectable burritos mojados (wet burritos) are stuffed with chicken, rice, beans, and cheese, and topped with sauces inspired by the Mexican flag.
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The Ultimate Chicken Burrito Bowl
Make it a Tex-Mex burrito bowl night. Poached chicken with lime is piled deep with all the fixings. Go full or semi-homemade.
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Spicy, Smoky Bean Cakes with Lime Slaw and Charred Avocado
These hearty vegan black and kidney bean cakes are spiked with chipotle and handfuls of sharp vegetables, cilantro, and lime, baked until crisp, and served on a bed of slaw. Charred avocado on top adds a bit of smoky, creamy flavor.
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Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
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Cuban Fritas (Seasoned Cheeseburgers With Shoestring Potatoes and Spicy Sauce)
The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same.