Created in 1997 at London’s Met Bar in the Metropolitan Hotel, Ben Reed’s Pineapple Martini was a sensation for its novel use of freshly squeezed juice. The addition of lime juice to bolster the acidity of the pineapple was ahead of its time making the Pineapple Martini one of the more famous fruit-forward ‘tinis of the era.
Ben Reed | London
- 1 1/4 ounce vodka
- 1 ounce pineapple juice
- 1/4 ounce lime juice
- 1/8 ounce rich simple syrup (2:1, sugar:hot water)
Garnish: pineapple wedge
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a pineapple wedge.