Hotel Nacional Special

Another night to go out -- this time to a friend's birthday gala.  So happy hour tonight is a warm-up.  Our friend L., of "He Shot, She Shot" fame, is joining us for a cocktail before we all head out the party.

I knew tonight I didn't want to have to deal with The Partner's puckered faces and comments about my evening's bev selection.  So I handed him my copy of PDT and said, "You're in charge of selecting tonight."  He started to protest.  "Nope.  You pick.  I mix."  Why haven't I done this before?!?  He couldn't complain about his own selection.  I think this is how it goes from now on!  You pick, I mix.  Indeed.  The Partner has a new job :-)

What's funny is how the Hotel Nacional Special became a communal tipple, in that the three of us sipped from a single coupe before moving on to other bevs.  The recipe below calls for Bacardi 8, which is  essentially dark rum that's aged 8 years.  The equivalent we have on the bar is a spectacular aged rum that The Partner's sister & brother-in-law brought us from Guatemala five years ago.  We've been savoring it a sipped shot at a time ever since, making it last as long as possible, it's just that good.  So I wasn't about to make multiples cocktails with  such a fantastic spirit.  So I made one for us to split.  If it was Sunday this could've been a kicked up Holy Communion!

I was surprised at The Partner's pick.  According to PDT, this sweet tipp was created by Will P. Taylor at the Nacional bar in Cuba and was the last manager at the Waldorf before Prohibition closed the bar.  But, as it turns out, a nice balance of sweet & sour.  I don't think this is one you could have many of before a meal, unless you like sweet things.  It wouldn't be bad as a dessert bev, as a matter of fact.  Here's to The Partner's future picks!

Hotel Nacional Special
2 oz. Bacardi 8 rum
1 oz. pineapple juice
1/2 oz. lime juice
1/2 oz. simple syrup
1/4 oz. apricot liqueur

Shake with ice & strain into a chilled coupe.  Garnish with lime wheel.