Garnish:
Mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice. POUR into glass (or pineapple shell) and serve with straws. If using a pineapple shell, serve with ice cubes.
| 1 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Ketel One Vodka |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 2 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
To quote Trader Vic, "Lethal but smooth - pineapple at its best".
History:
Adapted from a recipe in the 1947-72 Trader Vic's Bartender's Guide by Victor Bergeron.
Join the Discussion
... comment(s) for Pino Pepe
You must log in to your account to make a comment.