Hawaiian Martini.
{cocktail recipe and photo via chaos in the kitchen}I looove this kind of cocktail. One where there’s fruit, but it hardly counts because it’s so saturated with alcohol. It’s not even noon and I’m drooling over this Hawaiian Martini!
• 1500 ml (2 750 ml bottles) vodka
• 500 ml vanilla vodka
• 500 ml coconut rum (like Malibu)
• 2 fresh pineapples, cut into 1 inch wedges
In a large (6 quart) container with a spigot-such as a lemonade, ice tea, or a punch dispenser-layer pineapple. Pour alcohol over pineapple making sure to completely cover the pineapple. Allow to infuse at least a week, will stay good much longer as long as the pineapple slices remain submerged. To serve (makes 2 drinks), measure out 4-6 oz liquid. Add along with ice to a martini shaker and shake vigorously. Strain into two martini glasses, garnish with a wedge of marinated pineapple.
Angie
January 20, 2010 at 5:47 pmThey make something similar to this at Firebirds restaurant called the double back diamond. Holy Moly, it is incredible. And incredibly dangerous! My mouth is watering!
Katy_Potaty
January 22, 2010 at 10:55 amThis looks delicious! I have utilised your photo and recipe at my blog… I hope you don't mind.
Love your work. 🙂