Havanabeach Recipes

HAVANA BEACH

Steps:

• Pour all of the ingredients into a cocktail shaker.
• Shake vigorously 10 seconds.
• Strain into a chilled cocktail glass.

HAVANA BANANAS

Steps:

• Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
• Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
• Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.

HAVANA BEACH

Steps:

• Fill a shaker with ice cubes.
• Add 2 parts light rum.
• Add 1 part lemon juice.
• Add 1 part pineapple juice.
• Add ⅓ part simple syrup.
• Shake.
• Strain into a cocktail glass.

HAVANA CLUB

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

HAVANA BEACH

Steps:

• Cut the lime into 4 pieces and put in a food processor or blender with the pineapple juice, rum and sugar.
• Blend until smooth.
• I suggest to strain the drink into the hurricane glass (read description above). Pour into a hurricane glass or large goblet and top up with dry ginger ale. Decorate with a lime slice.