- 10 pieces fresh Moorea pineapple, plus more for garnish
- 1/2 tablespoon triple sec, such as Cointreau
- 3 tablespoons vodka, house-infused with Taha'a vanilla
Blend the pineapple, triple sec, vodka and ice. Serve in burgundy glasses with pineapple as a garnish.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.