Hotel Nacional recipe
A Cuban rum sour made silky with apricot liqueur and pineapple, named for Havana's grand hotel era.
Method: Shake ·
Glass: Coupe glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: The Tiki & Tropical
Ingredients
- 2 oz White Rum
- 3/4 oz Pineapple Juice
- 1/2 oz Fresh Lime Juice
- 1/2 oz Apricot Liqueur
How to make a Hotel Nacional
- Chill a coupe glass.
- Add rum, pineapple juice, lime juice, and apricot liqueur to a shaker with ice.
- Shake hard until a light foam forms.
- Fine strain into the chilled coupe.
- Garnish with a small pineapple leaf and lime wheel.
Garnish
Pineapple leaf and lime wheel.
Pro tip
Use a drier apricot liqueur and ripe pineapple juice. The lime should make the drink bright, not sour enough to hide the fruit.
History of the Hotel Nacional
The Hotel Nacional was served at Havana's Hotel Nacional in the 1930s, when the city was a major destination for American travelers. It is a restrained tropical drink, not a juice-heavy one.
Flavour profile
Pineapple, Apricot, Lime, Tropical
Variations
- Hotel Nacional Swizzle — Serve over crushed ice and swizzle until frosty.
- Aged Hotel Nacional — Use lightly aged rum for more vanilla and oak.
- Nacional Royale — Top with a splash of dry sparkling wine.
Practise making the Hotel Nacional in the free Virtual Bar game.