The recipe
- 1½ ozGold rum (Baker names Bacardí Gold)45 ml
- 1½ ozFresh pineapple juice45 ml
- ½Juice of half a lime
- 1 tspApricot brandy
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
Variations: Modern versions add sugar syrup and more apricot: Punch uses 2 oz rum, 1 oz pineapple, ½ oz lime, ½ oz apricot liqueur and ¼ oz cane syrup.
Baker gives a jigger each of rum and pineapple juice; the numbers take a jigger as 1½ oz. Albert Crockett (1935) and Eddie Woelke (1936) printed nearly the same drink a few years earlier.
The ratio
3 : 3 : 1 : ¼
In parts, a Hotel Nacional Special is 3 rum, 3 pineapple, 1 lime and ¼ apricot. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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