If you can’t picture what it tastes like, let me help you out: it’s seriously, seriously delicious. Salted caramel, bananas, and mangoes join forces to create one of the most taste bud-tingling daiquiris ever. Thanks to The Beatles' hit song, you can imagine how popular a name like "yellow submarine" is in the bar world. (There's also some connection to the USS Parche, a U.S. Navy submarine.) While this is a great recipe, there are a few more you might want to try as well.

Strain any fruit from the liquid and transfer it to an airtight pitcher or container in the refrigerator for 1-2 days.The beverage is covered with the Hawaiian Aloha Screwdriver, but what about the rest of the courses? Make sure you have 1 cup frozen banana chunks (from 1 large, ripe banana) before starting this recipe.

As I don’t belong under that category, I like to switch things up and give it a nice banana flavor. Another recipe opts for 1 ounce each of banana rum (e.g., Bacardi, Blue Chair, Cruzan), melon liqueur, orange and pineapple juices, and sour mix. Peel 3 very ripe bananas and put them in a small saucepan. Add a third cup of water and a cup of sugar. Break up the bananas just enough that you can move the liquid through the pan. Let it simmer for about 10 to 15 minutes. It will be foamy, but that’s normal. Turn off the heat and let cool. Strain into a clean glass jar and store in the fridge. It makes about a cup of syrup. With: Speyside single malt whisky, lemon juice, crème de banane liqueur, Islay single malt peated scotch whisky, Yellow Chartreuse liqueur, cinnamon syrup and pimento dram liqueur. Looking to switch out a couple of ingredients or perhaps add a little decadence to this drink? Try a few of these ideas:

You should be able to shake this one together in about 5 minutes. Make sure you combine everything and shake it well in the shaker. Equipment: Granita is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily. Dana Frank has authored books and numerous articles on the subject of food and drinks, with a focus on demystifying the world of gastronomy for everyday people. Her infectious enthusiasm for all things culinary makes her the perfect person to guide you through the often confusing world of gastronomy.

Take the chocolate liqueur and measure up .5 oz with the jigger. Dump the chocolate liqueur into the shaker.

Recipe

Imagine yourself strolling along a picturesque Hawaiian beach, feeling the warm sand beneath your toes while the sun gently sets over the sparkling ocean… We say: Banana notes often found in whisky enhanced with a generous splash of banana liqueur. Don't expect a sweetie, despite the liqueur, this remains a dry spirituous old fashioned. Please drink responsibly. Follow all local/federal alcohol laws. We are not advocating underage or irresponsible drinking of any kind. We say: Funky cachaça with rum and corn liqueur with the all-important banana flavours contributed by fresh overripe banana and banana liqueur.