Hotel Nacional 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spirits May 24, 2019

This classic cocktail is named for the hotel in Havana that hosted many celebrities during its long, glamorous history. It even played a role in the Cuban missile crisis.

The drink is typically made with an aged rum, but in this version, Plantation pineapple rum is used to boost the fruit’s essence.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 1/2 ounces Plantation pineapple rum
  • 3/4 ounce apricot liqueur, such as Marie Brizard Apry
  • 1/2 ounce fresh lime juice
  • 1 ounce pineapple juice
  • Brandied cherry, for garnish
  • Small square of pineapple, for garnish


Chill a cocktail (martini) glass.

Fill a cocktail shaker with ice, then add the rum, liqueur, lime juice and pineapple juice. Seal and shake vigorously for 15 seconds, then strain into the chilled glass.

Garnish with cherry and pineapple, speared on a cocktail pick.

Rate it

Recipe Source

Adapted from Julio Cabrera, cantinero and founder of Cafe La Trova in Miami.

Tested by M. Carrie Allan.

Email questions to the Food Section.

Email questions to the Food Section at