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.

Buy ingredients

Buy direct from The Whisky Exchange

£24.25
Makes this drink 23.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Triple sec
This ingredient is not currently available for purchase through The Whisky Exchange
Pineapple juice
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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