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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.
- Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug.
- Add sugar and stir until dissolved.
- Slice the top and bottom off of a fresh pineapple.
- Slice the pineapple in half then slice the halves in half to make quarters.
- Cut the rind from each of the quarters, then slice the quarters into 1/2-inch thick slices.
- This will make several bite-size wedges.
- Add pineapple slices to decanter, and let mixture sit for 3 days.
- To make the drink, shake 3 ounces of the martini blend with ice and strain into a chilled martini glass.
- Garnish with one piece of pineapple from the decanter, speared on a toothpick.
Very excellent. It really doesn't need to set for 3 days. It is fantastic after 10 minutes! We couldn't wait! The key is to shake it with ice in a cocktail shaker until it's icy cold, then strain into a cold martini glass. So cool served in pretty martini glass with a skewer of the fresh pineapple slice! Fun served with Hawaiian-type appetizers.
Aloooohaaaa! This made a huge amount! I didn't have a pitcher big enough, so made it in smaller batches. We loved it.
This yummy martini will have you doing the Hula (and it did). We omitted the pineapple and the 3-day wait and it was still awesome. We garnished it with a cherry which made a very pretty drink. Ahhh, life is good . . . Thanks for sharing, recipezaar.