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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
Ice
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Nicolas Boutin of Four Seasons Bora Bora
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