Thursday, May 30, 2019

Bonefish Grill: Fresh Pineapple Martini

I'm not going to lie...I'm a girl that likes a little drink before her dinner.  Especially after a long week at work.  So when I ended up at Bonefish Grill one weekend, I selected this tropical number as my special evening drink.  I can't even tell you how delicious the vanilla syrup is with the pineapple.  And the elderflower liqueur adds this floral note.  A really beautiful summer drink.

Fresh Pineapple Martini
Adapted from Bonefish Grill

1 ounce Malibu rum
½ ounce St. Germain elderflower liqueur
½ ounce Vanilla Bean Simple Syrup
½ ounce fresh squeezed lemon juice
2 fresh pineapple wedges

Drop two pineapple wedges into a pint glass.  Add vanilla syrup; muddle well until all the pineapple is broken up.  Pack with ice and add remaining ingredients.Shake vigorously twenty times and strain into a frozen martini glass.  Garnish with a pineapple wedge.

Makes one cocktail

Vanilla Bean Simple Syrup
From Absolut

1 cup water
1 cup granulated sugar
1 tablespoon vanilla bean paste

Bring the water and sugar to a boil over medium heat in a small sauce pan. Continue to cook at a rapid simmer until the mixture thickens a bit, around 6 to 7 minutes.

Remove the pan from the heat, stir in the vanilla bean paste and let it cool to room temperature. Pour the mixture into a glass jar or a bottle and refrigerate. The syrup will last for around 2 weeks.

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