S.E. Baker, bar lead at Epiphany in Louisville, dives deep into the origins and history of the Hotel Nacional cocktail, tracing its roots to the iconic Hotel Nacional de Cuba. He shares how Prohibition shaped its evolution and the importance of quality rum and apricot liqueurs. Listeners get insights on using fresh versus packaged pineapple juice to enhance flavors, along with preparation techniques. Baker also touches on the emotional connections cocktails create, enriching the overall drinking experience.
The Hotel Nacional is a prohibition-era cocktail embodying a tropical twist on the daiquiri, featuring rum, pineapple, and apricot liqueur.
Its rich history highlights a glamorous connection to Hollywood, serving as a refuge for bartenders during U.S. Prohibition laws.
Using fresh ingredients, like pineapple juice, enhances the cocktail's balance and complexity, making it appealing to diverse palates.
Deep dives
Understanding Additive-Free Tequila
Tequila labeled as 100% Weber Blue agave can still legally contain up to 1% of approved additives that may affect its flavor and appearance. Additives like glycerin and caramel coloring can mimic the taste of well-aged tequila, masking the true character of the agave. Patron Tequila stands out in the industry as it has maintained an additive-free approach since its establishment in 1989, using only natural ingredients. This commitment ensures that every sip of Patron reflects the genuine quality and craftsmanship of its tequila.
The Origins of Hotel Nacional Cocktail
The Hotel Nacional is a prohibition-era cocktail from Cuba, closely associated with the iconic Hotel Nacional de Cuba. This cocktail is a tropical twist on the daiquiri, featuring rum, pineapple, apricot liqueur, lime, and sugar, embodying a delightful balance of freshness. The Hotel Nacional gained popularity among Hollywood stars and other notable figures during the Prohibition, showcasing a blend of glamour and refuge for bartenders seeking opportunities outside the restrictive laws in the U.S. Despite its rich history, this cocktail remained relatively obscure compared to its more famous cousins like the Daiquiri and Mojito.
Unique Ingredients in the Hotel Nacional
The unique flavor profile of the Hotel Nacional comes from its combination of classic daiquiri ingredients and the addition of apricot liqueur and pineapple juice. Traditional daiquiris typically consist of rum, lime, and sugar, but the Hotel Nacional enhances this simplicity, creating a vibrant, character-driven drink. Using fresh pineapple juice, when available, significantly elevates the cocktail's complexity and mouthfeel, while light rums are preferred to keep the drink balanced and bright. The choice of apricot liqueur is also crucial, with options like Rothman & Winter providing floral, nuanced flavors without overwhelming sweetness.
Modern Appeal of the Hotel Nacional
The Hotel Nacional has the potential to revive the interest of cocktail enthusiasts looking for a refreshing break from bourbon-heavy drinks, particularly in bourbon-rich regions like Kentucky. Its combination of tropical sweetness and lightness makes it appealing even to those who might be fatigued by richer spirits. Bartenders can easily craft this drink even without specialized tools, making it an accessible option for many bars. The cocktail serves as an effective palate cleanser, maintaining its refreshing quality without being overly sweet.
Preparation and Presentation of the Hotel Nacional
To prepare a Hotel Nacional, bartenders typically shake rum, apricot liqueur, pineapple juice, and lime juice together before straining into a chilled cocktail glass. Recommending techniques, such as using rich simple syrup for sweetness and focusing on freshness in the citrus components, elevates the drink's overall balance. Garnishing options can range from a simple lime wheel to a dried apricot, enhancing the cocktail's aesthetic without compromising its core flavors. Ultimately, the Hotel Nacional offers a delightful blend of history and taste, making it an excellent choice for both casual drinkers and cocktail aficionados.
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.
