This post may contain affiliate links. Please read our privacy policy.
A homemade take on the famous pineapple martini at The Capital Grille, Stoli Doli is incredibly easy to make and easy to drink.
You guys know that I am not much of a drinker. Sure, I’ll have a drink here and there, and I have definitely been known to make infused vodkas as holiday gifts for friends, but I just don’t love a lot of alcoholic drinks.
But a few years ago, during a shopping trip with a friend, I discovered a drink that is smooth, refreshing, and downright delicious.
It was during my first dining experience at The Capital Grille that I tried the Stoli Doli. Let me tell you, if anything could change my opinion on cocktails, it would be this drink.
While the food at The Capital Grille was fantastic, the real star of the show came before my friend and I had ever taken a bite. The restaurant’s signature cocktail – the Stoli Doli – immediately stole our hearts.
After gushing to our server that night about how awesome it was, he convinced me to order just one more and spilled the details as to how this drink is made.
WHAT IS A STOLI DOLI?
This drink is basically Stolichnaya vodka that is poured over sliced, fresh Dole pineapple – hence the Stoli Doli name. Our server said to place the pineapple in a jug, pour a bottle of vodka over it to cover the pineapple, and then let it sit for about 12 days.
The infused vodka is then shaken with ice and served straight-up in a martini glass. The resulting cocktail is sweet, full of flavor and goes down easy.
MAKING PINEAPPLE VODKA: IT’S SO EASY!
It might be borderline dangerous that Stoli Doli is every bit as easy to make as it is easy to drink.
I definitely recommend making your pineapple vodka with the best fresh pineapple you can find, though. Using a super sweet pineapple will make all the difference for the final drink.
Infusing the vodka in a container with a spigot, such as a large drink dispenser, will also make it easier to transfer the Stoli Doli to bottles later.
We’ve made infused vodka recipes before, including Pecan Pie Vodka and Mulling Spiced Vodka, but this pineapple vodka is possibly the easiest of the bunch.
Just cut the pineapple into chunks and pour the vodka over it. I let mine infuse at room temperature for 12-14 days before straining it and pouring it into bottles.
Pro-tip: Don’t save the pineapple after infusing! All of the flavor is gone, so just discard it. Ask me how I know…
While The Capital Grille serves theirs straight up in a martini glass, I often serve it on over ice in a rocks glass. If the Stoli Doli is too strong for you as-is, you can also add in a splash of pineapple juice to temper it a bit.
Whether you’re looking for a cocktail to beat the summer heat or you’ve been nominated to bring beverages to your next cookout, I’m fairly certain the Stoli Doli will be a huge hit!
Just be forewarned and drink responsibly! These seemingly sweet and unassuming cocktails can pack a pretty big punch!
Stoli Doli
Ingredients
- 1 fresh pineapple
- 1 liter Stolichnaya Vodka
Instructions
- Slice the pineapple into chunks and place into a large container, preferably one with a spigot, such as a drink dispenser.
- Pour the Stolichnaya Vodka directly over the fresh pineapple until the pineapple is covered with vodka.
- Allow to sit for 12-14 days to infuse the vodka with the pineapple.
- To serve, pour the pineapple infused vodka into a martini shaker filled with ice. Shake well and strain into a martini glass.
Notes
- This recipe doubles well.
- Infuse vodka at room temperature.
- We strain the vodka, funnel it back into the Stoli bottle and store it within the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! This is the soooo GOOD!! Thanks for sharing!
Kawana-
I’m so glad you stopped by.
-Jamie
This looks fantastic! I’m thinking about making it in a big batch and bottling it for a wedding favor. How long do you think it would last in a sealed bottle?
Keira-
We stored ours for a week within the fridge. I hope this helps.
Jamie
FYI i never have 14 day to ferment. 48 hours is all you need for this process it’s yummyI
DON’T CRUSH OR SQUEEZE THE PINEAPPLE . . . . .IF YOU DON’T BELIEVE ME TRY ONE BATCH SQUEEZING AND ONE BATCH WITHOUT SQUEEZING . . . .YOU WILL SEE BIG DIFFERENCE.
BETTER, JUST BITE ONE SLICE OF PINEAPPLE AND TASTE THE BITTERNESS.
DO YOU WANT THAT ON YOUR DRINK?????
Try leaving for more days, like a whole month . . . . . and NEVER, NEVER squeeze the pineapples. It has a bitter flavor. It is sad, but thru them away . . . .
I have seen this drink or something similar in Del Frisco Steakhouse in Dallas. I always wanted to try it! Now I will (and I will make my own!)
After returning from a 10 day trip to Italy last year, we had consumed a LOT of great wines and drinks from all over. We fell in love with Lemonchello, and decided we had to make it for Christmas gifts. Takes much longer than the 12-14 days but the results were worth it.
Everybody kept their cute glass bottles we gave as gifts last year and have requested ‘refills’ this year….may have to try this great recipe instead! the possiblities are ENDLESS! Thanks for sharing!!!!
Brenda,
Great gift idea! Please come back and let us know your experience with this recipe! Have a wonderful day and thank you so much for following MBA!
Jamie
I am the bartender for Longhorn Steakhouse which is the same owners of Capital Grill and we also have the same drink. Ours in made with Passion Fruit Vodka we let it sit for 14 days then drain it after its drained I squeeze every pineapple into the Vodka then store the rest in the fridge. You can add a strawberry mix with lemonade and shake it or even some peach syrup and lemonade which are all amazing…. Hope it helps be careful these do hit you hard! FYI the pineapples are disgusting
Wt if u dehydrate fresh pineapple .;-)
Have made this several times, but started doing one additional step, crushing the pineapple to get all the vodka out. Seems like the sugar in the pineapple is mostly pushed out,much in the way it works when you brine something.
I also filter with some cheesecloth so there’s no pulp.
Served it at a party and it was a huge hit!
Bob-
I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!
-Jamie
Had my first “Stoli Doli” at the Redstone in Oak Brook Terrace, and love it, now if they would only give me the recipe for the asian slaw they serve with the their Ahi Tuna I would be in set! I am making a batch right now for Christmas gifts. In the past I have let it infuse for 7-10 days and have been happy with the result, but will go 12-14 with the next batch to see if there is a difference. I also press all the pineapple or put it in the food processor and then strain ALL the juice. It’s delicious and yes, very dangerous.