A California twist on the classic ‘Hotel Nacional’, a famous Cuban Cocktail first published in Charles H. Bakers 1939 edition of The Gentleman’s Companion. This concoction was originally made with light white rum, and although Baker later updated the recipe to be made with Gold Rum, we found that Calisco slides perfectly into the mix - this spin has the makings of a brand new modern classic.
• 1.5 oz. Calisco Spirit of California
• .5 oz. lightly aged rum
• .5 oz Apricot liqueur
• .75 oz fresh lime juice
• .75 oz. pineapple juice
• .25 oz. simple syrup
• 3-4 dashes Angostura Bitters
• Combine all ingredients over ice in cocktail tin and shake vigorously
• Strain over fresh ice
• Lime wedge or pineapple slice
• Coupe or old Fashioned
A symphony of grape varietals selected from sun drenched California vineyards, masterfully distilled and intentionally blended for vivid flavor, purity, and universal mixability.
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