Infusing Vodka with pineapple is a similar process to infusing it with Hot Tamales candy, it’s just a little more difficult to prepare and takes a bit longer. Don’t let that put you off. Yes, you need to plan ahead – 11 days ahead – but the destination is more than worth the journey. This stuff is so good, you may find yourself thinking of having it for breakfast.
While I worked on my own version of the preparation a bit, this is hardly my idea. The Capital Grille restaurant has been making pineapple infusions for years. They call them Stoli Dolies.
The same warnings I gave you about the Hot Tamales Infusion apply here:
- Make a lot of this stuff. Once people try it, they’ll suck it down. I’ve gone through 1.75L with a handful of people in a few hours.
- The end result of this infusion is pure alcohol and some small amount of fruit juice (VERY small). Contrary to what the quantities would suggest, it’ll taste a lot like straight up pineapple juice, but it’s almost all vodka. I suggest you warn your guests. They’re going to get trashed if they don’t keep that in mind.
- Just in case the last point wasn’t clear, just hide everyone’s car keys.
- 3 medium size, ripe pineapples
- 2, 1.75L bottles middle-grade vodka (I use Stolichnaya)
- A few additional slices of fresh pineapple for garnish (not part of the infusion)
First things first. Cut up the three pineapples by shaving off their tops, bottoms and sides. Core the pineapple or just cut the fruit off around the core. I find that slices that are about 1/2″ thick work well. Perfection isn’t critical here, but why waste good fruit?