Christopher Longoria is bar director at Che Fico in San Francisco.
I’ve always enjoyed the Hotel Nacional cocktail and find it goes with numerous dishes, appetites and the spring/summer season. I’m a big fan of pineapple and the apricot that plays right under it creates nice layering.
I also like that we make our own lime cordial as a substitute for lime juice, and pineapple gomme as a sub for juice. We also stir our Hotel Nacional, which makes it unique from traditional versions.
The body is unique, the appearance is transparent, but the profile is familiar. It’s your favorite musician covering one of your favorite songs.
1 oz. Copalli Barrel Rested rum
½ oz. Dry vermouth
½ oz. Clarified lime cordial
¼ oz. Jelenik apricot brandy
¼ oz. Giffard Apricot du Roussillon liqueur
½ bar spoon Pineapple gomme syrup
Dash Angostura bitters
Combine ingredients and stir for 30 seconds. Single strain into grappa glass. Garnish with lime peel expressed over the glass, then placed into the glass.