Hotel Nacional Special
Havana in a glass
A rum sour gone tropical: white rum and apricot brandy shaken with pineapple and lime. Named for Havana's grandest hotel, it's lush and fruity without tipping into sweet.
Ingredients
- 1 1/2 oz White Rum
- 1/2 oz Apricot Brandy
- 1 oz Pineapple Juice
- 1/2 oz Fresh Lime Juice
- 1/4 oz Simple Syrup
Method
Add white rum, apricot brandy, pineapple juice, lime juice, and simple syrup to a shaker filled with ice. Shake until well chilled. Double-strain into a chilled coupe. Garnish with a pineapple wedge.
Created by Wil P. Taylor, manager of Hotel Nacional, Havana, c. 1930—credited alongside bartenders Eddie Woelke and Fred Kaufman. Charles H. Baker, The Gentleman's Companion (1939), describes it as "one of the three finest Bacardi drinks known to science," specifying gold Bacardi and advising against white Bacardi (Carta Blanca) as it "barely comes through any rich drink." Per Difford's Guide #1383. Notes: three individuals are credited; Crockett's 1935 Old Waldorf Astoria Bar Book documents an earlier version titled "National"; Baker's publication is the canonical modern recipe source.
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