Pipes Pineapple Martini Recipe

Inspired by Pacific Coast Grill

Time1h 30m

Serves2

House infused Tito’s with grilled pineapple, Thai chili, basil, agave nectar, fresh lime & lemon juice

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Ingredients

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Infused Vodka

3.17 cup (750 ml) Tito’s Handmade Vodka

10.6 oz (300 g) Fresh Pineapple

2 pieces Thai Chili

10 leaves Fresh basil leaves

Martini Preparation

2.03 tbsp (30 ml) Agave Nectar

2.03 tbsp (30 ml) Fresh lime juice

1.01 tbsp (15 ml) Fresh Lemon Juice

1 cup Ice Cubes

2 leaves Basil Leaves for Garnish

1 piece Pineapple Wedge for Garnish

Method

Infused Vodka Preparation

Grill the Pineapple

Preheat a grill to medium-high heat. Cut the fresh pineapple into thick slices and grill for about 3-4 minutes on each side until caramelized and slightly charred. Remove from the grill and let cool.

Infuse the Vodka

In a large glass jar or bottle, combine the grilled pineapple slices, Thai chili, and fresh basil leaves. Pour the Tito’s Handmade Vodka over the ingredients, ensuring they are fully submerged. Seal the jar and let it infuse in a cool, dark place for at least 24 hours, preferably up to 48 hours for a stronger flavor.

Martini Assembly

Mix the Ingredients

After the vodka has infused, strain the mixture through a fine mesh sieve to remove the solids. In a cocktail shaker, combine 60 ml of the infused vodka, agave nectar, fresh lime juice, and fresh lemon juice.

Shake It Up

Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Serve

Strain the mixture into a chilled martini glass. Garnish with a basil leaf and a wedge of grilled pineapple on the rim of the glass.