Hotel Nacional Recipe
El Dorado 3 Rum. Pineapple. Peach. Lime
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Combine and shake
Add 2 oz El Dorado 3-year rum, 1.5 oz fresh pineapple juice, 0.75 oz peach liqueur (or 0.75 oz ripe peach purée), 0.5 oz fresh lime juice, and 0.25 oz simple syrup into a cocktail shaker filled with ice.
Shake
Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted (this also aerates the pineapple and peach for a silky mouthfeel).
Strain
Double-strain (through a Hawthorne and fine mesh strainer) into a chilled coupe or rocks glass over fresh ice (cubed for slow dilution or crushed for a more tiki-style presentation).
Optional bitters
If using, add 1 dash Angostura bitters on top and gently swirl with a bar spoon to integrate; this adds aromatic depth and balances sweetness.
Garnish & Serve
Garnish with a pineapple wedge or leaf and a thin peach slice or wheel on the rim. Serve immediately.