Hotel Nacional Special

• Aged Cuban rum
  60 ml (2 oz)

  If unavailable, use a quality aged light rum
• Pineapple juice
  45 ml (1.5 oz)

  Freshly pressed preferred for best flavor
• Lime juice
  25 ml (0.75 oz)

  Freshly squeezed
• Apricot liqueur
  15 ml (0.5 oz)

  Such as Rothman & Winter or Giffard
• Simple syrup
  10 ml (0.25 oz)

  Adjust to taste, depending on sweetness of pineapple

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Citrus juicer
• Fine mesh strainer (optional)

1. 1

   Add the rum, pineapple juice, lime juice, apricot liqueur, and simple syrup to a cocktail shaker.

2. 2

   Fill the shaker with ice and shake vigorously for about 15 seconds, until well chilled.

3. 3

   Double strain the cocktail into a chilled coupe glass to ensure a smooth texture.

4. 4

   Garnish with a pineapple wedge or lime wheel for a touch of tropical flair.

• A taste of classic Cuban cocktail culture
• Beautifully balanced between tart, sweet, and fruity
• Easy to make at home with just a few fresh ingredients
• Delivers a tropical escape in every glass
• A conversation starter with fascinating history

The Hotel Nacional Special was created in the 1930s at the legendary Hotel Nacional de Cuba in Havana—a glamorous haunt for celebrities, politicians, and Hollywood stars. The hotel’s bar was a hotspot during the Prohibition era, drawing Americans in search of legal libations. Bartender Wilfredo 'Fred' Kaufman is credited for inventing this cocktail, which quickly became an emblem of Cuban hospitality and cosmopolitan flair. The blend of local rum, tropical fruits, and apricot liqueur made it an instant classic, symbolizing the decadence and allure of pre-revolutionary Cuba.