O.K., I'll try to answer all questions about the mix/drink.
-the coconut obvious? No, and I'm not a coconut person, I couldn't even tell it was in there, but, it did add 'a flavor'
- garnish with the pineapple? yes, and boy, did those little suckers have a great flavor! (the gal that did the recipe must not be a 'drinker'
- cream cheese pineapple ice cream, me too!!
- How much does it make? With the pineapple and the liquor, I put this in my 6 qt. cambro and it was about 5 qts. (well, piddle - ~1/2 gal. vodka + ~pt. each of van. vodka = ~8 cups) I think the author mentioned how to make two martinis (or cocktails for Mr. Bill) because probably that's about all anyone should have at one time.
- Daphne, I don't see why your homemade van. vodka wouldn't work.
- well, as long as the fruit is submerged in the liquor, it's supposed to last...but, 20 years??? geez.
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Roy's Pineapple Martini
Adapted from: Chaosinthekitchen.com
Recipe adapted from Roy's Fusion Restaurant
Hawaiian Martini's
makes 2500 ml allow to infuse about 1 week
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
1.In a large (6 quart) container with a spigot-such as a lemonade, ice tea, or a punch dispenser-layer pineapple.
2.Pour alcohol over pineapple making sure to completely cover the pineapple.
3.Allow to infuse at least a week, will stay good much longer as long as the pineapple slices remain submerged.
4.To serve (makes 2 drinks), measure out 4-6 oz liquid. Add along with ice to a martini shaker and shake vigorously.
5.Strain into two martini glasses, garnish with a wedge of marinated pineapple.
Blogger's Note:
This recipe is different from other recipes on the web but is straight from the bartenders at the original Roy’s in Hawaii.
Their mix is huge though: 2 bottles of vanilla vodka, 2 bottles of coconut rum, and 6 bottles of regular vodka.
Feel free to do the math if you want to make an even smaller batch.