Pino Pepe
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Ketel One Vodka |
| 1⁄2 fl oz | Cointreau L'Unique triple sec liqueur |
| 2 fl oz | Pineapple juice |
| 1⁄2 fl oz | Lime juice (freshly squeezed) |
| 1⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1⁄4 barspoon | Xanthan gum (E415) (optional) |
How to make
Glassware
Serve in a Pineapple shell (frozen) glass
Prepare
- Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
- Prepare garnish of mint sprigs.
Method
- DRY BLEND (without ice) first 7 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish
- Garnish with mint sprigs bouquet.
- Serve with a straw.
Health & Nutrition
Alcohol content:
- 1.7 standard drinks
- 15.81% alc./vol. (31.62° proof)
- 23.7 grams of pure alcohol
History
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
This is definitely not for children.
PINO PEPE
Juice of ½ lime
¼ ounce lemon juice
2 ounces unsweetened pineapple juice
1 dash rock candy syrup
½ ounce triple sec
1 ounce vodka
1 ounce light Puerto Rican rum
Blend in electric drink mixer with 1 scoop shaved ice. Pour into hollowed-out fresh baby pineapple or ceramic pineapple. Add ice cubes. Serve with straws.
Review
To quote Trader Vic, "Lethal but smooth - pineapple at its best".
Makes a minimum of 25 cocktails.
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Comments & Discussion
Did try as per the instructions, but added a float of Demerara rum which gave the cocktail a bit more rum complexity, but thought the pineapple was in the background.
View 3 comments and discussion