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Popular cocktail recipes

A Pineapple Cocktail

Pink Grapfruit & Pineapple Cocktail

Serves 12

  • 2 1/2 cups fresh or store bought pineapple juice
  • 1/2 cup sugar
  • 1 vanilla bean, halved lengthwise
  • 2 pineapples, (each 4 to 5 pounds) peeled, cored and cut into 1/2 inch thick rounds
  • 12 ounces vodka
  • Caramel Dust


  1. Preheat oven to 325*. Put 1 cup pineapple juice and the sugar into a roasting pan set over two stove burners on medium heat. Scrape vanilla seeds from bean into pan with the tip of a paring knife; add bean to pan. Whisk until sugar has dissolved. Add pineapples, and cook until they begin to release their juices; about 10 minutes. Place pan in oven; cook, basting occasionally with pan juices, until edges of slices are deep golden brown, 50 to 60 minutes. Discard vanilla bean. Let cool completely.
  2. Puree pineapples and pan juices in blender, then put through a fine sieve into a heatproof airtight container. Refrigerate until cold (up to 3 days)
  3. Sprinkle caramel dust inside twelve 8-ounce glasses. For each cocktail, combine 4 ounces roasted-pineapple puree, 2 ounces pineapple juice and 1 ounce vodka in a cocktail shaker; add ice. Shake 30 seconds, then strain into a prepared glass.

For a non alcoholic version, omit the vodka and top each drink with seltzer. Garnish with Pineapple Flowers.