ksatterwhite

Elyse- I do have a screen down there. But, the flow grandually slows down. Depending on how much energy I feel like putting into the party, I might use it. But, I also have numerous glass containers that have been strained. The large container with the spout is about two gallons. And, when done well, looks really good with the thick slices placed in an even pattern that fills the jar. P.S. I got the idea of displaying the jar with pineapple slices from "The Capital Grille" also. They have one on their bar. It really looks good. Great conversation piece. Not so much of a conversation piece for me any longer. Most of my guests have already seen it. Until later... Keith

Hello All- This my first post. So, I'll say Hello! Now I'll address the post. I have been doing Vodka (Stoli) and Pineapple for quite a few years now. I got the idea from "The Capital Grille". They have a drink called the "Stoli Doli". When I drink them there, they seem to let small pieces of the fruit (pulp) remain. When I make at home I have this glass jar (quite large) that I use. I think it's hexagon or octogon. One of those shapes with more than four flat sides. It has a metal spout at the bottom. I cut the top and bottom off the pineapple and then shave the sides so that just the fruit is left. Then, cut into 1/2 - 1" slices. The thicker slices hold up better. I then lay the round slices flat on the bottom of the jar, fill with Stoli vodka and refrigerate for 24 hrs. The spout does tend to get clogged up with pulp. So, if I'm doing for a party I'll use several glass jars (so I can make more at a time) which don't need a spout and then (after soaking in fridge for 24 hrs) strain through cheese cloth or a sieve. It's better to use pineapples that are just shy of ripe. This way the fruit is firmer and you don't end up with a little bit of vodka with a lot of sweet fruit juice. I like the flavor and touch of sweetness without the thick syrup. Until later... Keith