Invented between 1931 and 1933 by the Hotel Nacional's manager, Wil P. Taylor, who was on duty during the anti-Machadista siege. This drink is often credited to Edie Woelke, who worked at the Casino Nacional, as opposed to the Hotel Nacional.

Ingredients

• 1
  oz
  of White Rum
  (use Cuban rum if available)
• 0.25
  oz
  of Apricot Brandy
• 1
  oz
  of Pineapple juice
• 0.25
  oz
  of Lime juice

Steps

• Shake well with ice cubes. Strain into a small cocktail coupe.

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