Hotel National Special (Tequila Version)
COCKTAIL INGREDIENTS:
- 22,5 ml Añejo Tequila
- 15 ml Apricot Liqueur
- 22,5 ml Blended Aged Rum
- 15 ml Simple Syrup
- 22,5 ml Fresh Lime Juice
- 3-4 Pineapple Cubes (2,5 cm)
GARNISH:
- Pineapple Spear
- Twist of Lime
- Dried Clover Bud
INSTRUCTIONS:
• Add the pineapple pieces, lime juice and syrup to the cocktail shaker.
• Muddle the fruit.
• Add tequila, rum, apricot liqueur and ice to the shaker.
• Shake until chilled.
• Double strain into a chilled cocktail glass.
• Garnish with a pineapple spear, twist of lime and a dried clover bud.
Cocktail author: Mindy Kucan.
I have made the original, rum-based Hotel Nacional Special a long time ago and it was delicious. When I later encountered this tequila enriched riff of the classic tiki cocktail, I was naturally intrigued and decided that I will need to give it a try at some point.
Ture Hotel National Special is a rum-based tiki cocktail and largely this version stays true to the original, but splits the base between blended aged rum and añejo tequila. Rum brings molasses enriched tropical spice notes, while tequila provides mellowed out taste of agave – great combination. Rest of the build follows the traditional specs. Muddled pineapple cubes add fruity tropical tang which is then combined with the deep sweetness of apricots. Lime juice bring that refreshing sharp tartness, without which most of the tropical standards are unimaginable. Last, but not least, a touch of simple syrup balances the cocktail without turning it into an overly fruity drink, where most of the complexity is lost.
All in all, in my opinion, this particular version of Hotel National Special is a success, that adds an additional layer of complexity to the tiki classic. It is not necessarily better than its predecessor, it is just a little different, with a bit more nuance. It is absolutely worth a try if you have a chance.