Manhattan’s Indochine is as hip now as it was when Andy Warhol and Madonna banquette-hopped back in the day. Savor the frondy décor and pan-Asian cooking as you lap up this pineapple- and ginger-infused martini. Egads, is that Anna Wintour?!
1 ½oz. pineapple- and ginger-infused vodka
1 oz. triple sec or Cointreau
¾ oz. fresh lime juice
Splash of pineapple juice
Steep pineapple and peeled ginger in a citrus vodka for at least a few days and up to two weeks, then strain. Combine ingredients. Shake well with ice, strain and serve in martini glass. Garnish with one floating mint leaf.
"This drink has been at the heart of the Indochine party since 1984." —Jean-Marc Houmard, co-owner, Indochine