Pino Pepe

Pino Pepe image

Serve in

Pineapple shell (frozen) glass...
1 fl oz Bacardi Carta Blanca light rum
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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