Elusive Dreams

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Elusive Dreams is a modern tiki cocktail that was created by Demi Natoli in Nashville, Tennessee. It’s a variation of the Hotel Nacional that uses the unexpected flavor of rich banana liqueur in place of the traditional recipe’s apricot brandy, and it also mixes a touch of cinnamon syrup with the classic’s rum, pineapple, and lime.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Pineapple Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged and infused with pineapple to develop a spiced, tropical flavor.

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Pineapple Juice: This is the liquid extracted from the flesh of ripe pineapples that has a sweet, tangy tropical flavor and bright yellow color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, and water, which are heated and infused into a syrup with a spiced, aromatic flavor.

Banana Liqueur: This is a liqueur made with bananas, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, fruity flavor.

Pineapple Slice: This is pineapple flesh that has been cut into a slice.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the lime and the Hamilton Beach Large Juicer for the pineapple.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright yellow color

• Aroma: Banana and pineapple

• Taste: Bright and rich pineapple flavor combined with rum and citrus

• Finish: Lingering cinnamon and banana

Kendall’s Take: “The Hotel Nacional is one of my top ten favorite cocktails; it might even be my all-time fave for poolside sipping if I had to pick just one. That said, I really, really wanted to like the Elusive Dreams, but I just didn’t love the addition of banana to a cocktail I already consider perfected. The taste reminded me of the Banana Laffy Taffy I used to eat as a kid, and once I made that association, I couldn’t drink much more of it. I’ll be sticking to the classic formula with apricot brandy.”

Recipe

This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.