Instructions: From Roys(r)

Roy Yamaguchis 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 cocktails 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.

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.

Serves about
36

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