Pino Pepe

Pino Pepe image
Serve in
a Pineapple shell (frozen) glass...
1 shot Bacardi Carta Blanca light rum BUY
1 shot Ketel One Vodka BUY
½ shot De Kuyper Triple Sec BUY
2 shot Fresh pressed pineapple juice
½ shot Freshly squeezed lime juice
¼ shot Freshly squeezed lemon juice
½ shot 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".

Origin:

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

More about this cocktail

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