1 dash Pineapple Juice (1/2 oz)
1/4 Sweet Vermouth (1/2 oz Cocchi)
1 dash Bacardi (1/2 oz Depaz)
1 dash Abbott's Bitters (Homemade, Deragon recipe)
Shake with ice and strain into a cocktail glass.
Two Wednesdays ago, I began flipping through the well-worn pages of Pioneers of Mixing at Elite Bars: 1903-1933 and came across the National. The name reminded me of the Hotel Nacional, but the only overlap here was the rum and pineapple ingredients. Mostly, the National was a Manhattan with something Caribbean added akin to the Martinique from the same book more than a rum drink per se.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GuZWqluZfnCzMQx5Hu-Bw5syFzzTvCuqCv2TmfiuXM98e0oriV5qC-FuNb-Jhn7hgUnUeKAn2ASemaF1_9DgyAAySXki6argODHr-K01Dqn-anF1pTwGzZlzb9Qo9d2VeajZ89vnCXCj/s1600/national2611.jpg)
1 comment:
Perhaps an improvement over the Algonquin?
Post a Comment