Hotel Nacional

Ingredients:
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

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

Notes:
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.

Source:
Liquor.com