While working on a host of new drinks for the El Vaquero drink menu, I found several references to a Nacional Daiquiri, created at the Hotel Nacional in Havana, Cuba using apricot brandy.
Never able to leave well enough alone, I fooled around with proportions and flavors until I came up with this twist on the hotel’s famous daiquiri. It’s been a huge hit this spring.
Nacional Print Me
- 1.5 oz/45 ml Bacardi Superior rum
- .75 oz/22.5 ml apricot brandy
- 1 oz/30 ml fresh lime juice
- .75 oz/22.5 ml 2:1 simple syrup
- 2 generous dashes Fee Brothers Peach Bitters
- Shake ingredients well over cracked ice and strain into a chilled cocktail glass.
- Garnish with a lime wheel.
Recipe printed courtesy of jeffreymorgenthaler.com
I’m glad you tried the drink, Lois, and am ever more delighted that you enjoyed it. Cheers!
Hi Jeffrey. I noticed you changed the recipe to include 2:1 simple bs 1:1. In other recipes when you adjusted you reduced the amount of simple syrup to account for the additional sweetness. Is 0.75 oz of 2:1 the correct spec? Or should it be reduced to 0.5 oz, etc?
No, .75 is correct. It seems counterintuitive, I know, but 2:1 is not actually half the volume of 1:1, it’s more in the 66% range. So yeah, stick with the .75 oz.