Serve in a

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of pineapple (or lime) wedge.
3. SHAKE all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. Garnish with pineapple (or lime) wedge on rim.

AKA:

Hotel Nacional Daiquiri, The Nacional Cocktail and simply Nacional

Review:

A fruity but sophisticated riff on the classic Daiquiri with fresh pineapple and apricot liqueur. It would appear the Hotel Nacional was originally made with a charcoal filtered white rum but in his influential 1939 travel log, Charles H. Baker says, "We indicate Gold Label Bacardi for the simple reason that Carta Blanca is so delicate in flavour it barely comes through any rich drink. " This cocktail does indeed suit a more characterful rum, to the extent that I like to add a splash of grassy agricole rum. If you have it, use it. And the minty pineapple notes of Daiquiri Bitters brilliantly suit this cocktail.

History:

The flagship cocktail of Havana's famous Hotel Nacional de Cuba was created sometime during or after the hotel's opening in 1930. The hotel's elegant opulence was a magnet to the style set and celebrities, including Ava Gardner and Nat King Cole, as well as mobsters such as "Lucky" Luciano.

Such a hotel opening off the US coast during the height of Prohibition attracted some of America's greatest bartenders, including Will (or Wil) Taylor, Eddie Woelke and Fred Kaufman. All three of these have been credited with creating the Hotel Nacional Special, and perhaps they all contributed. However, the first known reference to the cocktail, in Charles H. Baker's 1939 The Gentleman's Companion, credits Wil P. Taylor, describing the cocktail as "one of the three finest Bacardi drinks known to science."

ASTORIA
WIL P. TAYLOR'S HOTEL NACIONAL SPECIAL, which, along with the TROPICAL DAIQUIRI & the SANTIAGO de CUBA MINT
JULEP is ONE of the THREE FINEST BACARDI DRINKS KNOWN to SCIENCE.
Who, who knows his Havana, does not know, or has not heard of, Wil Taylor. We met him back in 1931 when in charge of World Cruise Publicity for Hamburg-American Line, and got into Havana one time in 1933 just after they had mighty near blasted a marvellous hotel off the map, to get at those Machado-phile officers hiding there. And Taylor kept right on managing just as if it had been old times!
. . . But that time with pineapples sounding off all night along the Prado, we elected to stick to the old downtown Plaza, what with wife and child, but that did not prevent our remembering with great pleasure Taylor's own Bacardi concoction. . . . It is "mighty lak" a Mary Pickford, but still not, as the latter omits her limes.

Carta de Oro Bacardi, 1 jigger
Lime, juice ½
Fresh pineapple juice, 1 jigger
Dry apricot brandy, 1 tsp

Shake with cracked ice, strain, serve in a tall cocktail glass with a stem. . . . We indicate Gold Label Bacardi for the simple reason that Carta Blanca is so delicate in flavour it barely comes through any rich drink.

Albert Stevens Crockett, The Old Waldorf-Astoria Bar Book, 1931

Nutrition:

One serving of Hotel Nacional Special contains 190 calories.

Alcohol content:

• 1.3 standard drinks
• 16.37% alc./vol. (32.74° proof)
• 18.9 grams of pure alcohol