Pino Pepe

Serve in a Pineapple shell (frozen) glass...
1	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
1	fl oz	Ketel One Vodka
½	fl oz	Triple sec liqueur
2	fl oz	Fresh pressed pineapple juice
½	fl oz	Freshly squeezed lime juice
¼	fl oz	Freshly squeezed lemon juice
½	fl oz	Sugar syrup (2 sugar to 1 water)

Display recipe in:

How to make:

BLEND all ingredients with 12oz scoop crushed ice. POUR into glass (or pineapple shell) and serve with straws. If using a pineapple shell, serve with ice cubes.

Garnish:

Mint sprig

Comment:

To quote Trader Vic, "Lethal but smooth - pineapple at its best".

About:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.

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Makes this drink 23.33 times

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Makes this drink 23.33 times

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