The Hotel Nacional is a Cuban tropical classic built with white rum, apricot brandy, pineapple juice, lime juice, and sugar syrup. It is bright, lightly fruity, and more elegant than a heavy tiki drink.
Shake white rum, apricot brandy, pineapple juice, lime juice, and sugar syrup with ice until well chilled. Fine strain into a chilled coupe glass.
Serve up in a chilled coupe glass. The drink should look pale gold and polished, with pineapple juice giving tropical body while lime juice keeps the structure crisp.
Pair it with grilled shrimp, roast chicken, pork skewers, pineapple salsa, mild cheese, or fruit desserts. White rum, apricot brandy, pineapple juice, lime juice, and sugar syrup give the Hotel Nacional a clean tropical range.
The Hotel Nacional is associated with Havana cocktail culture and the famous Hotel Nacional de Cuba. Its identity comes from using apricot brandy as a subtle fruit modifier inside a rum and pineapple sour.
Best for Cuban classic menus, tropical aperitif service, warm-weather drinking, and guests who want a rum cocktail that feels refined rather than creamy.
White rum gives a clean cane-spirit base, apricot brandy adds stone-fruit sweetness, pineapple juice provides tropical body, lime juice brings acidity, and sugar syrup rounds the finish.
Cuban, tropical, polished, fruity, and bright.
Keep apricot brandy measured carefully. Too much makes the drink jammy, while too little removes the Hotel Nacional signature.
17%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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Cocktails where Pineapple Juice and Lime Juice appear together in the recipe structure.
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