Here, for a short time, is one last blast from Mr. Boston Summer Cocktails. I haven’t lied but I haven’t been accurate either. I’ve said the Summer Cocktails were new, and technically that may be true about the Hotel Nacional recipe here. But this cocktail is strictly throw back. It evokes memories of the 50’s or 60’s. Drinking this makes you want a Pu-Pu platter. Don’t know what that is? Ask your parents.
Maybe ask your grandparents.
The world of Trader Vic’s style food may not have been haute cuisine, but it was and remains totally satisfying. There is nothing wrong with sophisticated junk food.
This tropical delight is not a junk drink. It’s a wonderful barrage of fruit that will make you ask where the egg rolls are.
Hotel Nacional
Yield: serves 1
Ingredients:
1 ounce fresh pineapple juice
½ ounce fresh lime juice
½ ounce simple syrup
¼ ounce apricot brandy
2 ounces aged rum
Garnish: edible orchid
Preparation:
Combine all of the ingredients in a cocktail shaker, add ice cubes, cover, and shake thoroughly. Strain into a chilled cocktail glass and garnish with the edible orchid.
Source: Mr. Boston Summer Cocktails by Anthony Giglio and Jim Meehan