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While some cocktail names hint at their origins, the Hotel Nacional shouts them from a sun-drenched balcony. Named after the iconic Hotel Nacional de Cuba, today’s tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism.
Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. The hotel itself was a hotspot for Hollywood stars, foreign dignitaries, and the occasional mob boss. And this cocktail was likely their drink of choice — or at least one of them. It’s also a rare example of a Cuban-born classic that never found mass-market appeal, hiding just offstage while the Daiquiri and Mojito became the stars of the show. Despite that, the Hotel Nacional has quietly endured. But what makes this riff so special? And is it apricot liqueur or pineapple that makes all the difference?
Joining us to explore all that and more is SC Baker, bar lead at Epiphany in Louisville, Ky. It’s whipped cream Daiquiris, fresh pineapple, and lime versus Dole and Super Juice, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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SC Baker’s Hotel Nacional Recipe
Ingredients
1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year
½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot
¼ ounce rich simple syrup (2:1 white sugar to water)
1 ounce pineapple juice
½ ounce lime juice (freshly squeezed or Super Juice)
Garnish: dried apricot on a cocktail pick (optional)
Directions
Add all the ingredients to a cocktail shaker with ice.
Shake until chilled and strain into a chilled cocktail glass.
Serve as is or garnish with a dried apricot on a cocktail pick.
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The article The Cocktail College Podcast: The Hotel Nacional appeared first on VinePair.
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