Roy's Hawaiian Martini

[Siji]

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.

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 sugar
1 fresh pineapple, sliced

1. Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug. Add 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 pineapple slices to decanter, and let mixture sit for 3 days.

3. 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.

Makes about 36 servings.

[masteen]

Ya gotta love a drink by a man named Roy Yamaguchi!

...with your imaginary monkey friend Cecil.

Ironically, my friend Cecil makes the best chocolate expresso martini on the island.