Directions

Method

1. CARAMELIZED ONION VODKA - Caramelize the onions with the butter and thyme. Transfer the onions, along with all of the butter and browned bits from the pan, to a Cambro container. Add the cooking sherry and vodka, then freeze overnight to infuse. Strain and rebottle.
2. CARAMELIZED PINEAPPLE VODKA - Caramelize the Dole® Pineapple Tidbits with the brown sugar. Add the shredded Gruyère cheese to the warm pineapple mixture and stir until melted. Transfer the mixture to a Cambro container, add 1 liter of 80-proof vodka, and let sit overnight in the freezer. Strain and rebottle.
3. CHARRED BREAD VODKA - Char the sliced baguette, then cut it into smaller pieces. Place the bread in a 1-quart container with the vodka and allow it to infuse. Strain through cheesecloth and transfer to an atomizer.
4. BRÛLÉED "GIBSON" PINEAPPLE - Lightly torch or roast the drained pineapple chunks until caramelized.

Build the Cocktail

5. Combine the caramelized onion-infused vodka and pineapple-infused vodka in a 3:2 ratio (e.g., 600 mL onion-infused vodka and 400 mL pineapple-infused vodka).
6. Add 3 oz of the blended vodka to a mixing glass with ice. Stir well, then strain into a chilled martini glass.
7. Finish with one spray of the charred bread vodka mist. (If an atomizer is unavailable, add 2–4 drops of the charred bread vodka directly to the glass before pouring the cocktail.) Garnish with a caramelized pineapple chunk and serve.