Call it research. Call it getting our creative juices flowing. We occasionally sample a little something-something during business hours. “Dine, drink and live well!” is the Sauce way, right? Inspiration: Brand-new Skyy Infusions pineapple vodka
With warm weather not part of the plan for this weekend, we decided to take matters into our own hands. Tiki time! We received a promotional package from Skyy Spirits, picked a promising pineapple voddy recipe and set about shakin’:
Pineapple Chi-Chi Courtesy of Skyy Spirits; recipe from mixologist Barbi Caruso at Luau in Beverly Hills
1½ oz. Skyy Infusions pineapple
2 oz. coconut milk
2 oz. unsweetened pineapple juice
½ oz. cane sugar syrup
Ice
Pineapple wedge and maraschino cherry for garnish
• Combine all the ingredients in a cocktail shaker. Shake well, strain and serve over ice in a coconut glass.
• Garnish with the pineapple wedge and the cherry. Add an umbrella and a straw.
Office consensus: Less creamy and sweet than a colada, but still icy-cool. According to the press materials, Skyy pineapple “was developed for the modern tropical cocktail as an alternative to heavy rums.” While we probably won’t swap it for Pyrat XO anytime soon, Skyy pineapple could add some fun to umbrella drinks and summertime punches. Is it July yet?
This article appears in Mar 1-31, 2009.