Stoli Doli


  • 1 fresh pineapple, cut into pieces
  • 1 (750 milliliter) bottle good quality vodka


Stoli Doli Glass

Preparation instructions:

  1. Place the pineapple pieces into a large container, and pour the vodka over them. Cover, and refrigerate for 3 to 4 days. Strain out pineapple, and serve vodka over ice with a pineapple garnish.

Original recipe makes 6 servings

History of the Stoli Doli

This pineapple-soaked libation has lasted through the eras of Cosmopolitans and also candy-flavored vodkas with a basic recipe developed in the late 1980s. All of it started as John Martin, currently president of The Capital Grille, traveled to a bar in Newport that offered vodka and pineapple juice shots. The taste profile fascinated him. At that time, the majority of martinis were strong , generally for the heartiest of drinkers. So Martin, together with Ned Grace, founder of The Capital Grille, decided to improve up the shot and transform it into a smooth-tasting martini.

They began by using high quality Stolichnaya ( "Stoli" ) vodka and ultimately settled on fresh Dole ( "Doli" ) pineapples flown in straight from Hawaii. After a lot testing, they found the vodka became naturally infused with the sweetness of the fresh fruit in only seven to 14 days. The mix also lent by itself to a playful name-the Stoli Doli-and made its first appearance on the menu in 1990 at the very first Capital Grille in Providence . Today a staple at in excess of 40 locations nationwide , the Doli's impact is widespread, particularly in Boston.