‘my heart is in Havana’
Not afraid to admit we get down on daiquiris, and this variation named after the Hotel Nacional in Havana takes the drink to another level. It combines light rum, apricot liqueur, lime juice, and pineapple juice—we muddle fresh pineapple, as suggested in the Smugglers Cove book.
INGREDIENTS:
4 chunks of fresh pineapple
3/4 oz lime juice
1/4 oz demerara syrup
1/2 oz apricot liqueur
1 1/2 oz light rum (Plantation Rum 3 Stars)
Garnish: lime wheel
DIRECTIONS:
Muddle the pineapple chunks in a cocktail shaker with the lime juice and syrup. Add the apricot liqueur and rum, then some ice, and shake for about 10 seconds. Pour and double-strain into a chilled coupe. Garnish with a lime wheel.