Hispanic cocktails
Havana Central's
Bird of Paradise Martini
Makes 1 cocktail
- 1-1/2 muddled lime wheels
- 3/4 oz. Patrón Silver tequila
- 1/4 oz. Cointreau
- 1 oz. passion fruit puree
- Splash of soda water
- Splash of 7-Up
Shake, then strain into a sugar-rimmed martini glass. Slowly pour/sink 1/4 oz. Chambord down the inside rim of the glass. Garnish with 1/2 lime wheel.
Havana Central's Dulce de Leche Martini
Makes 1 cocktail
- 3 oz. of Dulseda liqueur
- 1 oz. vodka
Pour into martini glass drizzled with caramel.
GranGalaxy
Makes 1 cocktail
- 1/2 oz. GranGala Triple Orange Liqueur
- 1 oz. orange vodka
- 1 oz. passion fruit juice
- 1/2 oz. fresh lime juice
- 1/2 oz. pomegranate syrup
Put GranGala, vodka, passion and lime juice and syrup in a shaker with ice. Shake well and strain into a chilled martini glass. Garnish with a raspberry.
Hot Mango
Makes 1 cocktail
- 6 oz. Mango Pulque
- 1 oz. gold tequila
- 1/2 to 1 oz. simple syrup
- 2 -3 dashes hot sauce (depending on how hot your customer likes it)
- Chile slice for garnish
Fill pint glass with ice. Measure in Pulque, tequila and simple syrup. Add hot sauce. Stir with bar spoon until very cold. Garnish with chile slice.
Robert Plotkin's Caribbean Cruise
Makes 1 cocktail
- 1 oz. Myers's Jamaican Rum
- 1/2 oz. Bacardi Select Rum
- 1/2 oz. Tía Maria
- 3/4 oz. coconut syrup
- 2 oz. orange juice
- 2 oz. pineapple juice
Pour ingredients into blender. Blend ingredients with ice.
Orange, pineapple and cherry garnish.
Robert Plotkin's Bananas Barbados
Makes 1 cocktail
- 3/4 oz. Mount Gay Eclipse Rum
- 3/4 oz. Myers's Jamaican Rum
- 1/2 oz. Crme de Banana
- 1 ripe banana
- 2 oz. sweet Ôn' sour
- 2 scoops vanilla ice cream
Pour ingredients into blender (ice optional).
Float 1/2 oz. Myers's Jamaican Rum.
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