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. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe!

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 Superjuice)

- Garnish: dried apricot on a cocktail pick (optional)

Directions 

1. Add all of the ingredients to a cocktail shaker with ice.

2. Shake until chilled and strain into a chilled cocktail glass.

3. Serve as is or garnish with a dried apricot on a cocktail pick.

📧Get in touch: cocktailcollege@vinepair.com 

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