Recipe by Loves2Teach
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.
Top Review by Sherry Bruno
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.
- 2 (750 ml) bottlesskyy vodka
- 1 (750 ml) bottlestoli vanilla vodka
- 1 (750 ml) bottle Malibu rum
- 1 (6 ounce) can pineapple juice
- 1 cup sugar
- 1 fresh pineapple, sliced
Directions See How It's Made
- 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.