Roy's Hawaiian Martini
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Roy's Hawaiian Martini

Score: 5.00. Votes: 5
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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. 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.

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  • 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
    • Restaurant/Brand
    • Instructions

      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.

Average rating:

Score: 5.00. Votes: 5
Rating of votes (5)
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Feb 13, 2007, 22:00

I made these for my sons rehearsal dinner which was a Hawiian theme beach party. They were the big hit of the night 5++ do be careful of the pineapple. It's the kicker in the cocktail.

Oct 25, 2005, 22:00

Potent... An extra dash of juice makes it even more tasty!

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