Let's Do Lunch: The Country View Restaurant
Chef Profile: Nick Peters Bond, Executive Chef, Kitchen to Aisle Catering & Events, Amesbury, MA
Destination Taste: Beautiful Barbados
Food Finds: A Fount of Chocolate

Adapted from Chris Gansburg of Café Mediterráneo.

 

4 ounces Van Gogh Pineapple vodka

1½ ounces Cointreau

Splash cranberry juice

Splash pineapple juice

Squeeze fresh lime juice

Pineapple wedge

Fill a cocktail shaker with ice. Add vodka, Cointreau, and the juices. Shake vigorously. Pour into a chilled martini glass and garnish with the pineapple wedge.

Makes 1 serving