Hotel Nacional Special
A sophisticated Cuban sour with apricot brandy and pineapple.
Base spirit
Rum
Style
Sour
Glassware
Coupe
Technique
Shake
The Hotel Nacional Special improves upon the Daiquiri template by adding apricot brandy and pineapple juice to the rum and lime base. The apricot liqueur adds a stone-fruit depth that pairs elegantly with the tropical pineapple, while the lime keeps the finish dry. It is shaken until an aggressive foam forms, creating a silky mouthfeel. This drink defines the 'Golden Age' of Cuban cantineros.
Ingredients
Servings
- • 1.5 oz white rum
- • 0.5 oz apricot brandy
- • 1 oz fresh pineapple juice
- • 0.75 oz fresh lime juice
- • 0.25 oz simple syrup
Did you know?
“The Hotel Nacional Special was created at Havana’s Hotel Nacional and became a signature of Cuba’s Golden Age cantineros.”
Source:Hotel Nacional archives; Beachbum Berry
Bartender's Note
Double-strain to remove ice chips while letting the foam pass through the strainer.
Missing a bottle? See smart swaps in Learn.
How to make the Hotel Nacional Special
- 1Add white rum, apricot brandy, pineapple juice, fresh lime juice, and simple syrup to a shaker filled with ice
- 2Shake hard until well chilled and foamy
- 3 into a chilled coupe
- 4Garnish with a lime wheel and serve
