Hurricane Sundae Float

This recipe takes Salvador Molly’s classic Hurricane cocktail and gives it our special twist!

Hurricane Sundae Float

Ingredients
½ Maui Gold variety Pineapple, peeled, cored and diced fine
1-2 fresh habanero peppers, seeds removed and thinly sliced
1 vanilla bean
1 cup good quality drinking rum
1 pint really good quality vanilla bean ice cream
2 12oz. bottles vanilla cream soda*
4-8 maraschino cherries, with a bit of reserved juice
¼ cup turbinado sugar
Extra thin-sliced pineapple or orange for garnish.

Directions
Pour Rum into small, non-reactive bowl (stainless steel or glass). Slice vanilla bean down the center, scrape seeds out with the back of your knife; put seeds and pod into bowl with rum. Add the diced pineapple and as much habanero as you think you will enjoy (you can always add more, but you can’t take it out!). For most people a few slices will suffice.

Allow fruit mixture to sit at room temp, covered, for at least one hour.

Assemble into four chilled pint glasses as follows: Dip the rim of each glass into a saucer with the cherry juice, then into a saucer with the turbinado sugar. This will give your drink a sexy sugar rim (and it tastes great!). With an ice cream scoop or spoon, add two small-ish scoops to each glass. Add two or three tablespoons fruit mixture on top of ice cream. You can also divide up the now infused rum into the glasses. Slowly pour cream soda onto glass. You may have to stop to allow foam to subside; then add more to reach the top. Garnish with a cherry or two, and a slice of orange or pineapple.

*(We like Crater Lake ’cause of the low carbonation and real cane sugar)