DRINK } A Tropical Tribute to Cuba's Hotel Nacional
Clinging to the last bits of summer, I've been regularly mixing up this cocktail, a spin on a classic drink from the Hotel Nacional de Cuba. This recipe, from Small Hand Foods creator Jennifer Colliau, mixes her pineapple gum syrup with rum, apricot brandy and lime for a well-balanced tropical tribute. We started stocking Small Hands' incredible bar syrups at Salt & Sundry after a customer recommended them. (Don't miss the orgeat, either.)
I'll probably turn to this cocktail again come January, when Caribbean climes are right where I want my mind to be ... if not my body.
Hotel Nacional Speciale
Adapted by Small Hand Foods' Jennifer Colliau from the Hotel Nacional, Havana, Cuba
1.5 oz rum (white or aged)
.75 oz fresh lime juice
.75 oz Small Hand Foods Pineapple Gum Syrup
.5 oz apricot brandy
Shake vigorously and strain into a chilled coupe glass. Garnish with a lime twist.