Friday Happy Hour Drink Special: Myer’s Rum Punch

It’s a triple punch of Myer’s Dark Spiced Rum, 3-Barrel Dark Rum and Amaretto Liquor! Splash with Ginger Ale & Cranberry Juice… garnish with fresh mint and a cherry and you’re ready for tonight’s Happy Hour special!!!

Thanks for taste testing, Drury : )


Fresh-Baked Hamanasi!

Camille Ramirez - Hamanasi's #1 Baker

For those of you who have visited Hamanasi, you know how wonderful our freshly baked home-made goodies are!  From the Banana Bread to the Ginger Cookies to the Chocolate Lava Cake, Camille keeps everyone’s mouth watering and stomachs satisfied!

Thank you Camille!

Friday Happy Hour Drink Special: Apple Mojito

Hamanasi interrupts our normal Friday happy hour to welcome back Clara Lee!  Clara Lee organizes the Hamanasi sponsored free spay and neuter clinics.  The next clinic will be April 9th, 10th and 12th in Hopkins Village.  Details for the Humane Society Fundraiser Dinner and Jewelry Sale coming up on April 6th can be found on our Facebook page!

In the meantime we return you to your normal Friday revelry… enjoy an Apple Mojito with Clara – Light Rum, Apple Pucker Liquor, club soda, fresh lime juice and crushed mint leaves!

Welcome back Clara Lee!

Belizean Beauty Cures Hamanasi Heatwave!

It’s HOT HOT HOT today… so King blends up his “Belizean Beauty” for Happy Hour and cools everyone down!  Here’s the way we do it at Hamanasi:

Cooling off at Happy Hour

Apple Pucker Liquor

Melon Pucker Liquor

Light Rum

Sweet & Sour Mix

Add ice and blend

Add a freshly-picked Belizean lime for garnish (can be found at Hamanais!) and let the cooling begin! 


Belize Breakfast Delight – Hamanasi Sticky Buns

We get SO many requests for Hamanasi’s cinnamon bun recipe… so here you go, everyone! Enjoy!


Whole Milk, luke warm ½ cup
Yeast 1 ¼ oz.
White Sugar ¼ cup
Eggs, whole (Room temperature) 2
Salt ½ tsp.
Flour 3 cups
Butter 4 Tbsp.

Butter 2 Tbsp.
White Sugar ½ cup
Cinnamon 1 Tbsp.

Butter 4 Tbsp.
Brown Sugar ¾ cup

DOUGH: Combine the milk, yeast and sugar in bowl and allow to get foamy. Once foamy, transfer to large mixer bowl and add in eggs and salt. With a dough hook, blend in the flour, then blend in the butter by the Tbsp. With dough hook, knead dough for 7 mins., or until springy and elastic. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place until dough doubles in size.
FILLING: Punch down the dough. ON a lightly floured surface, roll out dough into a long square, brush with melted butter and sprinkle with the sugar and cinnamon. Roll dough closed like a cigar and slice into medium size rings, large enough to almost fill muffin pan to the rim.
TOPPING: Lightly butter the inside of each muffin pan then fill with a small portion of the FILLING. Place a slice of the cinnamon dough on top of the filling in the muffin cup. Can cover with plastic wrap and refrigerate until needed.

COOKING: If refrigerated, allow to come to room temperature before baking. Bake for about 20 mins. of\r until golden but NOT dark brown. Remove from oven and gently flip over each cinnamon roll, allowing for the gooey sauce to drizzle of the rolls. Serve warm or hot from the oven!

Enjoy… and think of Hamanasi!

Guest Favorite Recipe – Hamanasi's Sausage Soup

Hamanasi’s Sweet Potato & Sausage Soup
(8 servings)

3 Tbsp. extra virgin olive oil, divided
1 10-11 oz fully cooked smoked Italian sausage cut crosswise into ¼ inch thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potato, peeled quartered lengthwise, cut crosswise into ¼ inch thick slices
1 lb potatoes, peeled, halved lengthwise, cut crosswise into ¼ inch thick slices
6 cups chicken broth
1 9-oz bag fresh spinach

1. Heat 2 Tbsp. oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes.
2. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often about 12 minutes.
3. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occassionaly, about 20 minutes.
4. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer until just wilted, about 5 minutes.
5. Stir in remaining 1 Tbsp. oil. Season with salt and pepper. Divide among bowls and serve.

Happy Cooking & Eating from Hamanasi’s Kitchen Staff!