Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini that will have you singing "Tiny Bubbles" with your imaginary monkey friend Cecil. Whole bottles of Skyy vodka, Stoli Vanil, and Malibu rum are dumped into a giant decanter along with some sugar and pineapple chunks. After three days, when all the hunks of pineapple are floating, the cocktail's ready to be served -- shaken, not stirred -- in a chilled martini glass. Prepare in advance of your next swinging cocktail party since the recipe makes around 36 drinks.
My Private Note
Units: US | Metric
- 1Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug.
- 2Add sugar and stir until dissolved.
- 3Slice the top and bottom off of a fresh pineapple.
- 4Slice the pineapple in half then slice the halves in half to make quarters.
- 5Cut the rind from each of the quarters, then slice the quarters into 1/2-inch thick slices.
- 6This will make several bite-size wedges.
- 7Add pineapple slices to decanter, and let mixture sit for 3 days.
- 8To make the drink, shake 3 ounces of the martini blend with ice and strain into a chilled martini glass.
- 9Garnish with one piece of pineapple from the decanter, speared on a toothpick.
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Nutritional Facts for Hawaiian Martini
Serving Size: 1 (113 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 211.5
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.0 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.1 g
- Sugars 7.2 g
- Protein 0.0 g