Hotel Nacional
Aged rum, pineapple, apricot and lime. The signature of Havana's Hotel Nacional.
Shaken · Coupe · Medium · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Aged rum
- 30 ml Pineapple juice
- 15 ml Fresh lime juice
- 15 ml Apricot brandy liqueur
- 7.5 ml Sugar syrup
- Lime wheel (garnish)
Method
- Chill the glass
- Pour 45 ml aged rum into the shaker
- Pour 30 ml pineapple juice into the shaker
- Add 15 ml fresh lime juice
- Pour 15 ml apricot brandy liqueur into the shaker
- Pour 7.5 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Hotel Nacional
Named after the Hotel Nacional in Havana, which opened in 1930. The drink is often credited to American bartender Wil P. Taylor.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Hotel Nacional FAQ
What's in a Hotel Nacional?
45 ml aged rum, 30 ml pineapple juice, 15 ml fresh lime juice, 15 ml apricot brandy liqueur, 7.5 ml sugar syrup, garnished with lime wheel.
How strong is a Hotel Nacional?
About 15% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Hotel Nacional?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Hotel Nacional in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
