Pino Pepe
-
Pino Pepe
Serve in a Pineapple shell (frozen) glass
| 1 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | Ketel One Vodka |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 2 oz | Pineapple juice |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄4 barspoon | Xanthan gum (E415) optional |
How to make:
- Select and pre-chill a Pineapple shell (frozen) glass.
- Prepare garnish of mint sprigs.
- 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 with mint sprigs bouquet.
- Serve with a straw.
Review:
To quote Trader Vic, "Lethal but smooth - pineapple at its best".
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
This is definitely not for children.
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
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.
Alcohol content:
- 1.9 standard drinks
- 15.81% alc./vol. (15.81° proof)
- 27.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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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.