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Receta Roy's Hawaiian Martini
by Global Cookbook

Roy's Hawaiian Martini
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  Raciónes: 12

Ingredientes

  • 2 bot Skyy Vodka - (750 ml ea)
  • 1 bot Stoli Vanil Vodka - (750 ml)
  • 1 bot Malibu Rum - (750 ml)
  • 1 can pineapple juice - (6 ounce)
  • 1 c. sugar
  • 1 x fresh pineapple sliced

Direcciones

  1. Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or possibly 5-qt jug. Add in sugar and stir till 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 in pineapple slices to decanter, and let mix 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.
  4. This recipe yields about 36 servings.
  5. Comments: Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini which 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.
  6. 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 cocktail party since the recipe makes around 36 drinks.