Getting this drink of the week thing going again, this week I have a excellent, refreshing recipe from the good folks at Honolulu branch of Morton's The Steakhouse. The drink is one of a slew of new signature mixed cocktails that this upscale national steakhouse chain rolled out last year to juice up its bar sceneorama. Although this recipe is named after someplace in Florida, it's definitely Hawaii style -- and very easy to make at home, to boot. It's totally pitcher and fridge friendly. The recipe reads Skyy Vodka but you can make yours more Hawaiian-style by using Hawaii pineapple and Maui's own Ocean Vodka. Please don't drive after you make this one and it is really intended for a LARGE crowd. At Morton, they served this infusion in 3 oz. doses.

PALM BEACH INFUSION

5 large pineapples, cored and thinly sliced
1 bunch mint
2 liters (70 oz, or 2.6 bottles @ 750 ml each of Skyy Vodka)

Place pineapple slices in a large, non-reactive jar or other container with a lid. Pour the vodka over the the fruit and add the mint sprigs. Cover tightly and set aside at room temperature for 24 hours. Be sure to strain the vodka and discard the fruit. This infusion may be stored in refrigeration up to ten days.

Got your own signature Hawaii drink? Send it in! tips-at-hawaiirama.com!

Image via Morton's (c)

—Alex, 04/11/07