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Pino Pepe

Pino Pepe

3.8 24 ratings

Ingredients

1 oz Light white rum
1 oz Vodka
1/2 oz Triple sec
2 oz Pineapple juice
1/2 oz Lime juice
1/4 oz Lemon juice
1/2 oz Sugar syrup 'rich' (2:1)
Xanthan gum (E415)

How to make

Serve in a pineapple shell (frozen) glass

Prepare

  1. 1 Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
  2. 2 Prepare garnish of mint sprigs.

Method

  1. 3 DRY BLEND (without ice) first 7 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
  2. 4 Add 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with mint sprigs bouquet.
  2. 7 Serve with a straw.

15.8% alc./vol. · 1.7 standard drinks

History

Trader Vic is quoted as saying, "Lethal but smooth - pineapple at its best".

This drink is adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition). The PINO PEPE contains the 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, and 1 ounce light Puerto Rican rum. It is to be blended in an electric drink mixer with 1 scoop of shaved ice, then poured into a hollowed-out fresh baby pineapple or a ceramic pineapple. Ice cubes should be added, and the drink served with straws. Bergeron notes, "This is definitely not for children."

Created by Victor Bergeron A.K.A Trader Vic