HOTEL NACIONAL DE CUBA

The drink is named after the Havana hotel. This recipe was taken from a book called ‘Bottom’s Up’ by Ted Saucier.


INGREDIENT:

37.5 ml BACARDÍ CARTA BLANCA Rum
50 ml freshly squeezed pineapple juice
15 ml Freshly Squeezed Lime Juice
5 ml Apricot brandy


METHOD:

Pour the ingredients into a cocktail shaker filled with ice cubes and crushed ice. Give it a good, hard shake until the cocktail shaker is cold. Fine strain the mixture into a chilled glass.