I've been trying the Periodista at several places here in Boston. (Eastern Standard, B Side Lounge, and Highland Kitchen) So now I'd like to make it at home. Talking to the bartender at B Side last night , he said they are always made with Myers. He also used Apry, lime juice, dash of grenadine, maybe triple sec. He said so and so also uses sugar but he thinks that's too sweet. Meanwhile, I look up the recipe online but they all say white rum, triple sec, and sugar. Also online I read about 3 kinds of apricot brandy: Giffard Abricot du Rousillon, Rothman and Winter Orchard Apricot, and the Marie Brizard Apry. Which of these (or any other) would be best for the Periodista, so I can then ask the Boston board where to find it. (My quest of 4 major liquor stores here and in NH was unsuccessful.) I ended up buying a pint of Joe Blow apricot brandy to tide me over and my first attempt was nothing like I've enjoyed at the mentioned places. I also put in Grand Marnier for the triple sec but maybe that was wrong too. For rum I have Myers, Mount Gay Extra Old, and Matusalem. So does anyone have a favorite recipe? Brother Cleve?