Pineapple Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink to ensure the cocktail stays cold.

Add 2 oz Tanqueray gin, 1.5 oz fresh pineapple juice, 0.75 oz coconut cream, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 12–15 seconds (until the outside of the shaker is frosty). The vigorous shake helps integrate the coconut cream and create a silky texture.

Empty the ice or water from the chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards or pineapple fibers for a smooth martini.

If using toasted coconut flakes, lightly toast 1 tsp in a dry skillet over medium heat for 1–2 minutes, stirring constantly until golden — watch carefully to avoid burning. Allow to cool.

Slide a pineapple wedge onto the rim of the glass or float a small pineapple spear on the surface. Optionally, sprinkle the toasted coconut flakes on top of the cocktail or rim a portion of the glass with coconut before pouring for added aroma. Add a lime wheel on the rim if desired.