This is Mary’s modification to a few very popular steakhouses’ signature drink.
Sunshine Vanilla-Pineapple Infused Vodka (Martini)
Fresh pineapple and Hawaiian vanilla beans infuse a bottle of vodka into a bright, sunshine-sweet spirit perfect for a pineapple martini or served over ice.
Equipment
- 1-gallon sealable glass jar or sun-tea dispenser
- Fine-mesh sieve or cheesecloth
Ingredients
- 2 large ripe pineapples peeled, cored, and cut into chunks
- 1.75 L bottle vodka a decent quality vodka such as Kirkland Premium Vodka
- 4 sunshine vanilla beans Hawaiian vanilla beans or any kind you have
Instructions
- Peel the pineapple and remove the core.
- Cut the pineapple into small chunks or slices.
- Place the pineapple pieces into a clean, sealable glass jar with the vanilla beans.
- Pour the vodka over the pineapple, ensuring that all the pieces are submerged. Add a small weighted object on top to assure full submerging of fruit.
- Seal the jar or bottle tightly and shake gently to mix.
- Place the jar or bottle in a cool, dark place, such as a pantry or cupboard.
- Let the vodka infuse for at least 1 week, but preferably 3 weeks, shaking the jar or bottle gently once a day to redistribute the flavors.
- After the infusion period, strain the vodka through a fine-mesh sieve or cheesecloth to remove the pineapple pieces.
- Transfer the infused vodka back into the original bottle or a clean, sealable container.
- Store the pineapple-infused vodka in the refrigerator or freezer until ready to use, or leave in a sun-tea dispenser for guest access to shots and drinks at your next party.
Notes
Enjoy the sunshine vanilla pineapple-infused vodka as shots, in cocktails, or over ice. A straight pineapple martini is lovely — but dangerous!
