A classic from the Hotel Nacional De Cuba in Havana, this cocktail is an extra smooth and aromatic variation on the daiquiri. Bartender Paul McGee adds his spin by using both a heavier bodied rum and a pineapple rum.
1.5 oz. light rum
0.5 oz. pineapple rum
0.75 oz. lime juice
0.75 oz. pineapple juice
0.5 oz. simple syrup
Bar spoon (1 teaspoon) apricot liqueur
Combine ingredients into shaker tin with ice. Shake for 10 seconds. Pour through strainer to keep out loose ice chips.