Hotel Nacional Special (Wil P. Taylor, Hotel Nacional de Cuba, 1931)
1 ½ ounces silver rum
1 ½ ounces pineapple juice
½ ounce lime juice
¼–½ ounce apricot liqueur
Shake all ingredients with ice until very cold. Strain into a small cocktail stem.
Optionally garnish with lime or pineapple.
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