Hotel Nacional Special Cocktail Recipe

The Hotel Nacional Special is a 1930s Cuban classic made with rum, apricot liqueur, pineapple juice, lime juice, and simple syrup. 

The origins of this fancified Daiquiri variation point to its namesake, the Hotel Nacional de Cuba, a historic hotel in Havana, just down the road from Cuba’s most famous bar, El Floridita, known as writer Ernest Hemingway’s favorite haunt for 20 years.

The exact bartender behind the drink is debated, however. Cocktail historians reference three possible Hotel Nacional bartenders: Wil P. Taylor, Eddie Woelke, or Fred Kaufman. It’s possible that all three had a hand in its creation, but the bartender most often credited is Taylor, who was attributed to the recipe when it was first published in Charles H. Baker Jr.’s Gentleman’s Companion in 1939.

The original recipe called for Carta de Oro Bacardi, a “gold” rum, aged in oak barrels for one to two years. “We indicate Gold Label Bacardi for the simple reason that Carta Blanca (white rum) is so delicate in flavour it barely comes through any rich drink,” writes Baker Jr. in the book. 

A teaspoon of dry apricot brandy was originally included instead of the modern interpretation of apricot liqueur. Simple syrup and other sweetening agents were also added later.

Why the Hotel Nacional works

Though early recipes were fairly dry, over time, bartenders found a way to balance the flavors in the Hotel Nacional. By replacing dry apricot brandy with a touch of apricot liqueur and adding simple syrup to the mix, the bright pineapple and citrus flavors can shine. These ratios can always be altered to taste. 

A white rum, instead of an aged expression, is an optimal choice for a bright, fresh flavor profile. White rums are generally preferred in Daiquiri-style cocktails because their lighter style allows for the sweet and sour elements to come through. 

If you can get your hands on fresh pineapple juice, opt for that over the sweeter, canned version. This will likely lend increased tartness, which will be balanced by the simple syrup addition.