HOTEL NACIONAL SPECIAL + Giveaway (again!)

The Hotel Nacional Special originates from the Hotel Nacional in Havana, Cuba. The original recipe calls for freshly squeezed pineapple juice in place of the syrup and the majority of recipes call for a light rum (Bacardi) but we've opted for a variation of the recipe featured in The Bar Book by Jeffrey Morgenthaler. ***** MARIONETTE APRICOT BRANDY GIVEAWAY: https://stevethebartender.com.au/giveaway-marionette-apricot/ ***** PATREON GIVEAWAY: https://patreon.com/stevethebartender THE BAR BOOK: https://stevethebartender.com.au/go/bar-book-2/ MARIONETTE APRICOT BRANDY (AUS): https://marionette.com.au/shop/apricot US APRICOT BRANDY OPTIONS: - French: https://drizly.sjv.io/PvOvR - Italian: https://drizly.sjv.io/5D5D1 - Cheaper: https://drizly.sjv.io/k1O1V INGREDIENTS - 45mL Aged Rum (1½ oz) - 15mL [Apricot Brandy|https://marionette.com.au/shop/apricot] (½ oz) - 22.5mL Fresh Lime Juice (¾ oz) - 22.5mL Pineapple Syrup (¾ oz) - 1 Drop of Angostura Bitters ORIGINAL INGREDIENTS - 60mL White Rum (2 oz) - 15mL Apricot Liqueur (½ oz) - 30mL Pineapple Juice (1 oz) - 15mL Fresh Lime Juice (½ oz) METHOD 1. Combine all ingredients into your cocktail shaker 2. Shake with ice 3. Strain into a chilled coupe glass 4. Garnish with a lime wheel Music: "Sleepy Face" by Birocratic (http://birocratic.lnk.to/allYL)