Pineapple and Sweet White Vermouth

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 … Continue Reading →