From “Mario Batali Holiday Food” (Clarkson Potter, 2000). This vermouth-based cocktail is made with fresh pineapple. Best served in a frosted martini glass.
- 1 whole pineapple (2 pounds) peeled, cored and cut into 2-inch chunks
- 1 fifth sweet white vermouth, divided
- 1 bunch tarragon leaves
Chill martini glasses in the freezer until very cold. Place the pineapple in a blender with half of the vermouth. Blend until smooth and pour, over ice, into the martini glasses, garnish with sprigs of tarragon, top each glass with a splash of vermouth and serve.
Serves 12.
Per serving: 126 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 6 mg sodium; 0.2 g protein; 0.5 g fiber.
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