@misseileensoo and I were looking for Halloween plans, something spooky and fun to usher the end to the season. However, we were either too late to make any reservations or purchase any tickets, and most of the usual options weren’t celebrating this year; given the uncertainty of the second year of the world’s pandemic. Therefore when she discovered that Havana’s had a Halloween drink menu available, we thought something is better than nothing and were quick to make our reservations. Plus it has been a while since I have visited them long standing Latin & Caribbean restaurant.
We used our evening as an opportunity to dress up for the Halloween weekend to come. The restaurant’s island, beach home vibe with wicker lanterns and hanging planters have been given some spookiness with black paper decorations and the staff dawning costumes of their own.
Their featured Halloween drink menu was a list of 6 cocktails and we tried them all. Disclaimer: I am not sure if they will be still available past Halloween or upon the publishing of this post.
The Hocus Pocus was the show stealer. Black liquid with smoke billowing. A mix of sombra mezcal, averna amaro, cinnamon, lime, blackberries, activated charcoal, and housemade black tea pearls. Plus the addition of eye of newt, wing of bat, and monkey brains as per the menu. The surprise was the black bat ring hidden within. It drank like a tangy berry flavoured whiskey sour. The pearls didn’t really add anything to the flavour, but just as well, seeing as they were chilled and hardened from the ice.
The Scurvy Dog is gosling’s blackstrap rum, campari, pineapple, and lime; topped with graveyard smash slush and a plastic skull for decoration. This one had similar tones to the berry before, but less intense with the sweeter slush.
The Death By Coconut was the odd one in the bunch. More tropical than spooky. This was out of place outside the white, plastic, femur bone hidden within. Sailor jerry’s spiced rum, michaela sherry, lime, and cream of coconut. As expected it was creamy and coconut forward. Not my favourite.
The Graveyard Smash looked and drank similar to the first two cocktails on the list combined. Havana 3yr rum, lime, and cherry heering slushed. Tangy and sour is the best way to describe this one.
The Quick Demise shot was a little misleading. The name and comments read “order at your own risk”, but I found this the sweetest of the lot. They drank like lychee shots with a lychee and black berry “eyeball” as garnish/chase. We could have easily bottomed a couple in a row.
The next two aren’t on the Halloween drink list, but we wanted to keep the liquor flowing, while trying something else. Although The Governor Sour matched the theme, served in a coupe with a printed rice paper topper. Its image: a ghostly skeleton family portrait. El Gobernador Pisco, passionfruit, coconut, lime, and egg whites. Though despite its gruesome appearance it drank tropical with pineapple at the forefront, going down easy.
The Beer Colada was an interesting one and a quick way to feel your drink. Havana Club 3yr rum, pineapple, lime, and coconut; topped with Havana Pale ale. It was another tropical coconut drink that tastes tart and was made frothy and subdued from the beer topper.
With all this drinking, we definitely had to eat. We started with the Chicken Lollipops: guajillo and achiote marinated Farmcrest chicken legs served with a jalapeno and pineapple slaw. The chicken was tender and juicy. Its dressing reminded me of a masala sauce. The salad on the side served as a nice bite in between for freshness.
I really liked the Grilled Octopus in presentation and taste. I just wished there was more of it and everything in one serving. Chewy charred October paired with crispy confit potato, charred shishitos peppers and cherry tomatoes, IPA chorizo, smoked romesco, and an herb and watercress salad. Each element sang on its own, but all together it was a choir covering all textures and flavours. It was well rounded and delicious, and would order this one again.
Still looking for more food, more specifically carbs, we turned to the Paella with saffron rice, citrus marinated prawns, Salt Spring Island Mussels, Pacific Snapper, octopus, IPA Chorizo, sweet peas, and cherry tomatoes. It wasn’t the best rendition of paella that I have ever had, but it satisfied my craving for zesty starch. I just could have used more salt and seasoning, as well as a crunchy element like fried onions or crispy peppers.
As a whole, this visit to Havana’s has replaced former dinner memories where the experience was lack lustre. Given how fun all the drinks were tonight, and how much improvement I can see and taste in their food offerings, I would definitely like to return to try some more in the near future.
Havana Vancouver
1212 Commercial Dr, Vancouver, BC V5L 3X4
(604) 253-9119
havanavancouver.com
