Hotel Nacional

1.5 oz White Rum (Banks 5 Island Blend, El Dorado 3, Caña Brava)
0.5 oz Lime Juice
0.5 oz Sugar Cane Syrup (1.5:1 simple syrup will work too)
0.75 oz Pineapple Juice
1 tsp Apricot Liqueur (Rothman & Winter, Giffard, something good)
1 dash Angostura

Shake all ingredients and double strain into a coupe. Garnish with dehydrated pineapple slice.

Best use of apricot liqueur I've found so far. Had one of these at Dante in NYC earlier this summer, and have been making 'em since. They use Stiggins', which I haven't tried at home, but at the café it was crazy good.