The onetime ubiquity of artificially flavored coconut rums like Malibu and Parrot Bay gave rise to a bevy of fruity drinks like the Bikini Martini. But Peter Canny recognized something special in the pink, vodka-based cocktail when he was introduced to it decades ago as a club bartender. Now heading up the beverage program at Madeline’s Martini, Canny revisited the recipe for the cocktail bar’s debut menu, giving the Bikini Martini freshness and balance with fat-washed coconut rum, housemade grenadine and fresh pineapple juice.
- 1 1/2 ounces fresh pineapple juice
- 1 ounce grenadine (see Editor’s Note)
- 1 ounce coconut oil–washed white rum (see Editor’s Note)
- 1 ounce vodka, preferably Smirnoff or Ketel One
- 3 dashes Peychaud’s bitters
- Combine all ingredients in a cocktail shaker and shake vigorously with ice.
- Double-strain into a chilled Martini glass.
1 quart pomegranate juice
600 grams white sugar
1 vanilla bean
Combine the juice and sugar in a saucepan and heat until the sugar dissolves. Scrape the insides of the vanilla bean and add to the warm liquid. Let cool, then strain out solids. The grenadine keeps, refrigerated, for 3 weeks.
Coconut Oil–Washed Rum
1 pint coconut oil
1 liter white rum, preferably Plantation 3 Star
Mix ingredients thoroughly in a large container and let sit at room temperature for 24 to 48 hours. Strain coconut solids, or freeze and then remove the layer of frozen coconut oil from the top of the container. The coconut oil can be saved and reused for three more batches of fat-washed rum. Each batch keeps, refrigerated, for up to 1 month.