nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Ingredients
3 0 milliliters of banana liqueur
6 0 milliliters of pineapple juice
4 5 milliliters of white rum
Carbonated water to taste
or to fill the glass
Preparation
Place a cherry on the bottom
of a champagne flute,
add banana liqueur.
Shake rum and pineapple juice
in a cocktail shaker and add.
Add ice and carbonated water
to taste (or to fill glass).
This refreshing cock tail was created in 1996 for the opening of Havanás Hotel Palco in honor of Cuban leader Fidel Castro.