SKYY Debuts Pineapple Infused Vodka
SKYY Vodka, the super-premium purity-minded spirit in the distinctive cobalt blue bottle, has introduced the first all natural pineapple infused vodka as part of the Infusions line we premiered last summer. SKYY Infusions Pineapple is created through a proprietary process, where real fruit is infused into smooth SKYY Vodka, creating a "true-to-fruit taste experience bursting with the explosive essence of sweet Pineapple."It joins the SKYY Infusions portfolio of Citrus, Cherry, Passion Fruit, Raspberry and Grape vodkas, an assortment of all natural infusions made from real fruit that has been ranked #1 in taste by the prestigious Beverage Tasting Institute. Below are some cocktail recipes featuring the new elixir created by some of the country's leading mixologists. We also like it on the rocks, especially with Thai food.
HULA DANCER'S DELIGHT
(by Mixologist TJ Ramini at Makia Los Angeles)
2/3 oz. SKYY Infusions Pineapple
1/2 oz. Vanilla Rum
1 oz. Lychee Puree
Splash of Fresh Lemon Juice
3 oz. Pineapple Juice
Grenadine
Shake and strain into a rocks glass then add a little Grenadine. Garnish with floating orchid.
POG PUNCH
(by Mixologist Cody Robertson at Lingba San Francisco)
1 1/2 parts SKYY Infusions Pineapple
1 1/2 parts Fresh Squeezed Orange Juice
1 part Guava Puree
In an ice filled shaker combine all ingredients, shake and strain into ice filled scorpion bowl. Garnish with a floating orchid and pineapple.
PINEAPPLE CHI-CHI
(by Mixologist Barbie Caruso at Luau Beverly Hills)
1 1/2 oz. SKYY Infusions Pineapple
2 oz. Coconut Milk
2 oz. Unsweetened Pineapple Juice
1/2 oz. Cane Sugar Syrup
Shake all ingredients and serve with ice in a coconut glass. Garnish with pineapple and cherry. Add an umbrella and straw.
TOASTED COCONUT COLADA
(by Mixologist TJ at Rusty Knot NYC)
1 1/2 oz. SKYY Infusions Pineapple
2 oz. Toasted Coconut
1/2 oz. Amaretto
1 oz. Homemade Sour Mix
2 oz. Fresh Pineapple
1 oz. Coco Lopez or Sweetened Coconut Milk
2 Dashes Angostura Bitters
Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in hurricane glass. Top with toasted coconut, pineapple wedge. Add large straw and an orchid.
