A tropical rum sour born in 1930s Havana and named for the Hotel Nacional de Cuba, the grand hotel that towered over the Malecon during the city's Prohibition-era cocktail boom. White rum is balanced by tart lime and pineapple, with apricot brandy lending a soft stone-fruit roundness that smooths the citrus edge. Its creation is variously credited to the hotel's bartenders of the day, but the drink belongs to the house rather than any one hand.
Garnish: Pineapple Wedge, Maraschino Cherry
Shaken · Coupe · None
add
Combine white rum, pineapple juice, lime juice, and apricot brandy in a shaker.
shake
Add ice and shake well until cold and frothy, about 10-15 seconds.
strain
Double-strain into a chilled coupe.
garnish
Garnish with a pineapple wedge and a cocktail cherry.