Considering the fact that Kansas City is widely known for our beef, and the fact that I’m a big supporter in the motto, “eat local, cook local,” I’m awfully ashamed to admit that my two favorite steakhouses aren’t local to the area at all. In fact, they’re both actually chain restaurants – although I’m sure the beef they serve is sourced from local farmers… Or at least that’s what I tell myself.
It’s a running debate in my family, which one of these two restaurants has the better steak, but we’re all in agreement that Capital Grille hands down has the best drinks. I’m sure if there’s one in your neck of the woods, you’ve heard of their tried and true signature drink, the Stoli Doli. Now, I’ve known about this particular cocktail since before I was of legal drinking age because my Mom was mildly obsessed with them, so much so, that she
bribed kindly asked the waiter to give her the recipe. (No, I was not allowed a sip until I was over 21) She was shocked to learn that all it consists of is Stoli vodka soaked with pineapple and served up in a martini glass – no wonder half a glass will knock you off your feet!
Now that I am of legal drinking age I also love this deceptively potent cocktail and have taken after my mother and made it at home. The key is the amount of time you let the vodka soak, and my friends you have to be patient. Ten days is perfect, but I actually let it soak up to two weeks for maximum pineapple flavor and minimum vodka flavor.
You can serve these just like Capital Grille does, straight up and S-T-R-O-N-G, or you can use the infused vodka as a base and get as creative as you’d like with it. This particular time I wanted to create a festive drink for the holidays with a little pomegranate juice and bubbly, and while it’s not pure vodka like the Stoli Doli, it’s still outrageously strong and ridiculously addictive, so watch out!
- 1.5 ounces or 1 part pineapple vodka (see recipe below or buy store-bought)
- 1.5 ounces or 1 part pomegranate juice
- 1.5 ounces or 1 part pineapple juice
- Brut champagne
- Chill champagne or martini glasses in the freezer.
- Place vodka, pomegranate juice, and pineapple juice in a martini shaker with plenty of ice and shake.
- Place pomegranate seeds in the bottom of a martini or champagne glass and pour vodka mixture on top.
- Top off with champagne.
- Pineapple Infused Vodka: 1.75 of vodka (your preference) and 1 large pineapple cored and chopped. Place pineapple in an airtight container. Pour vodka over. Cover and let soak ten days in a cool place with no sunlight. If you would like it to soak longer than ten days place in the fridge after the tenth day. Strain mixture and throw away pineapple.