CLASSIC · HAVANA CLUB AÑEJO 3 AÑOS CUBAN RUM

Hotel Nacional Special

Name: Hotel Nacional Special
Cuisine: Cocktail
Ingredients: 50 ml Havana Club Añejo 3 Años Cuban rum; 5 ml Rhum Clément Blanc agricole; 15 ml Apricot liqueur; 22.5 ml Pineapple juice (fresh or cold-pressed); 15 ml Lime juice (freshly squeezed); 7.5 ml Rich sugar syrup (2:1); Daiquiri bitters; Saline solution (20%); Pineapple or lime wedge

The split base of Cuban molasses rum and rhum agricole is the quiet secret of this drink - the agricole adds a grassy, vegetal lift that cuts through the sweetness of the apricot and pineapple, giving the cocktail its characteristic elegance over simple fruity richness.

Ingredients

Havana Club Añejo 3 Años Cuban rum50 ml

Rhum Clément Blanc agricole5 ml

Apricot liqueur15 ml

Pineapple juice (fresh or cold-pressed)22.5 ml

Lime juice (freshly squeezed)15 ml

Rich sugar syrup (2:1)7.5 ml

Daiquiri bitters

Saline solution (20%)

Pineapple or lime wedge

Glassware

Coupe glass

Chilled.

Method

1
Pre-chill a coupe glass with ice water and set aside.
2
Prepare a pineapple or lime wedge for garnish.
3
Combine all measured liquid ingredients in a cocktail shaker.
4
Add 3 drops of saline solution and 3 drops of Daiquiri bitters directly into the shaker.
5
Fill the shaker with cubed ice and shake vigorously for 12–15 seconds until well chilled.
6
Discard the ice water from the coupe glass.
7
Fine-strain the cocktail through a Hawthorne strainer and fine mesh strainer into the chilled coupe.
8
Garnish with a pineapple or lime wedge on the rim and serve immediately.