Sip into Paradise with the Hotel Nacional Special!

Hotel Nacional Special: A Tropical Cocktail Escape

6/10

SWEET to SOUR
(1-10)

6/10

STRENGTH
(1-10)

190

CALORIES

1.9

STANDARD
DRINKS

Note: these values are approximate and may vary dependent on the ingredients and brands you use.

  • What do you need?

    Ingredients

    • 50 ml Light gold rum (1-3 year old molasses column)
    • 15 ml De Kuyper Apricot Brandy liqueur
    • 22.5 ml Pineapple juice
    • 15 ml Lime juice (freshly squeezed)
    • 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
    • 5 ml Rhum Clément Blanc optional
    • 6 drop Daiquiri Bitters optional
    • 2 drop Saline solution 4:1 (20g sea salt to 80g water) optional

    How do I make it?

    Instructions

    • Select and pre-chill a Coupe glass.
    • Prepare garnish of Pineapple (or Lime) wedge.
    • Shake all ingredients with ice.
    • Fine strain into chilled glass.
    • Garnish with Pineapple (or Lime) wedge on rim.

  • Hotel Nacional Special: A Tropical Cocktail Escape

More information...

The Hotel Nacional Special is a cocktail that embodies the vibrant spirit of tropical locales, particularly evoking the charm of Havana, Cuba, where it was first crafted. This drink is a delightful blend of flavors that transports you to sun-soaked beaches with its refreshing and fruity profile. The cocktail is a harmonious mix of light gold rum, apricot brandy, pineapple juice, and freshly squeezed lime juice, creating a balance that is both sweet and tangy, with a hint of tropical flair.

At the heart of the Hotel Nacional Special is the light gold rum, which serves as the base spirit. This rum, aged between one to three years, is derived from molasses and offers a smooth, slightly sweet flavor that complements the other ingredients beautifully. The addition of De Kuyper Apricot Brandy liqueur adds a layer of complexity, infusing the drink with a rich apricot essence that enhances its fruity character. The pineapple juice brings a burst of tropical sweetness, while the freshly squeezed lime juice introduces a zesty acidity that cuts through the sweetness, creating a well-rounded flavor profile.

The recipe also calls for a rich sugar syrup, made with a two-to-one ratio of sugar to water, which adds a velvety sweetness to the mix. For those looking to elevate the cocktail further, the optional Rhum Clément Blanc can be included, adding a touch of agricole rum's grassy notes, which can deepen the drink's complexity. Additionally, the inclusion of Daiquiri Bitters and a saline solution can enhance the overall flavor, providing a subtle depth that makes each sip intriguing.

The preparation of the Hotel Nacional Special is as elegant as its taste. The cocktail is shaken with ice to chill and dilute the ingredients, then fine strained into a pre-chilled coupe glass, ensuring a smooth texture without any ice shards. The final touch is a garnish of either a pineapple or lime wedge, which not only adds visual appeal but also hints at the cocktail's tropical roots.

With an alcohol content of 16.37% by volume, the Hotel Nacional Special is a potent yet approachable drink, offering about 1.9 standard drinks per serving. This makes it a perfect choice for a summer gathering or a festive occasion where you want to impress your guests with something unique and flavorful. At approximately 190 calories, it’s a relatively light option compared to many other cocktails, allowing you to enjoy the evening without too much guilt.

The Hotel Nacional Special is not just a drink; it’s a celebration of flavors that encapsulates the essence of tropical living. It invites you to take a moment, close your eyes, and imagine the warm sun on your skin, the sound of waves lapping at the shore, and the laughter of friends around you. Whether you’re sipping it on a beach or in the comfort of your home, this cocktail is sure to bring a taste of paradise to your glass. So, shake up a batch, garnish it with a slice of fruit, and let the Hotel Nacional Special whisk you away to a tropical escape.

Cocktail and Drink Recipe FAQ's

Can I substitute ingredients in a cocktail or drink recipe?

While substitutions can be made, it's important to choose ingredients with similar flavors to maintain the drink's balance.

Can I substitute alcohol brands, or even different alcohol, in a cocktail or drink recipe?

Yes, different brands may have a very similar taste profile, so may still create what the recipe intended. But keep in mind, some brands can also vary significantly in taste, so some may work better than others. Changing the alcohol to a different type (eg. Gin to Vodka) may have undesirable effects. Changing the ratio's of alcohol ingredients in a recipe can also change the taste profile significantly, same as increasing the measures. But invention can sometimes create something better.

Where can I buy cocktail ingredients and equipment?

You can find a liquor store close to you by using our map on our Home page. This will show you all the closest liquor stores. Many liquor stores may also carry basic bar tending equipment like shakers, strainers, jiggers, muddlers, pourers, fruit squeezers/juicers etc. But if they don't you can easily find these online or at a specialized hospitality equipment supplier.

What are the most common cocktail or drink garnishes?

Common garnishes for cocktails include a:

  • mint leaves
  • maraschino cherry
  • pineapple wedge
  • lemon zest
  • lime wedge
  • lemon wedge
  • orange wedge or peel
  • olives
  • banana
  • coffee beans
  • grated chocolate

...and much more. You can also experiment and try new things.

What is the most popular cocktail in the world?

In the US, the Margarita is generally considered the most popular. They are loved for their balance of sweet, sour and salty flavors, and are a great choice for most events. Other very popular cocktails include the Cosmopolitan, Daiquiri, Manhattan, Mojito, Pina Colada, and Espresso Martini.

What was the first cocktail invented and where?

Many agree that the first cocktail ever invented was the Sazerac in the mid-1800s in New Orleans. The Sazerac, a blend of whiskey, absinthe, bitters, and sugar, made it a unique and recognizable cocktail.

How did the name 'cocktails' come to be?

The etymology is believed to have come from a New Orleans apothecary, and inventor, Antoine Amédée Peychaud, who served brandy with his bitters in eggcups in the late 18th century.

The french word for eggcup is coquetier.

The story goes, that it was difficult to pronounce coquetier, was likely mis-pronounced, and quickly the word cocktail caught on as a new word.