“it’s very easy to take more than nothing.”
The Drinking Guide
Hotel Nacional
South Pacific, pineapple and apricot with fresh lime, shaken and fine-strained into a coupe.
Ingredients
60 ml Sammy South Pacific
30 ml unsweetened pineapple juice
15 ml unsweetened apricot purée
15 ml fresh lime juice
15 ml agave working mix (equal parts; see prep)
Glassware: 180 ml rounded coupe
Ice: Solid cubes for shaking; no serving ice
Garnish: 1 small pineapple triangle
Method
Preparation
Apricot purée: blend 60 g ripe pitted apricot flesh with 15 ml water until smooth, then push through a sieve. Measure 15 ml for this drink. Do not use the stones or kernels. Agave working mix (equal parts): stir 30 ml Sammy agave with 30 ml water until uniform. Use the measured working mix listed for this drink, not the same measure of neat agave. Make fresh for the session, refrigerate promptly and keep chilled until use.
Make the cocktail
1. Add all ingredients to the shaker and stir to loosen the apricot purée.
2. Add solid ice and shake briskly for 10 seconds. Pass through a fine sieve into the chilled coupe.
3. Place the small pineapple triangle on the rim.
