4

Make Yourself a (Pineapple) Slice, Made Famous by The Capital Grille, at Home

Looking for something to do at home? Go ahead and drink this.EXPAND
Looking for something to do at home? Go ahead and drink this.
courtesy The Capital Grille
^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Quarantine can be rough. But, while we all stay home and try to ride out this shitstorm together, cuddling our palettes of toilet paper, how about a drink?

One of our favorite, and simplest, cocktails we've seen lately is the Stoli Doli at The Capital Grille. The signature cocktail has been a mainstay of theirs since the early 1990s, and you've no doubt seen it behind the bar in a glass dispenser beckoning you to try it.

"In fact, the Stoli Doli is ordered enough times per year to serve the entire population of Iceland," the restaurant's publicist reported.

Pineapple-infused Stoli vodka is delightfully chilled straight up ... that's it. It's an easy drink, and can also be the base of other fun cocktails.

Here's how to do it yourself:

  • Pick up a pineapple on your next masked run to the nearly-empty grocery store (they're available ... I bought one yesterday!)
  • Slice it and remove the "skin" and place it in an airtight jug
  • Add a bottle of Stoli vodka
  • Wait 12 days

Of course, you can taste it along the way to see how it's coming along ... and you may just decide to drink it before the 12 days are up.

When things (finally) get back to normal, head on over to The Capital Grille and enjoy one without the effort and with all of the social proximity — 364,260 Icelanders can't be wrong.

Stoli Doli ($15): Pineapple-infused Stolichnaya Vodka served chilled and straight up


The Capital Grille, 500 Crescent Court (Uptown).

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.