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. This is a perfect clone to prepare in advance of your next swinging pool party since the recipe makes around 36 drinks.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 2 750 ml bottles Skyy vodka
- 1 750 ml bottle Stoli Vanil vodka
- 1 750 ml bottle Malibu rum
- 1 6-ounce can pineapple juice
- 1 cup granulated sugar
- 1 fresh pineapple, sliced
- Do This
1. Combine the vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug. Add the sugar and stir until dissolved.
2. 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 the pineapple slices to decanter, and let the mixture sit for 3 days at room temperature.
3. To make the drink, shake 3 ounces of the martini blend with ice and strain it into a chilled martini glass. Garnish with one piece of pineapple from the decanter, speared on a toothpick.
Makes about 36 servings.