Pino Pepe
Ingredients
- 1 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Tito's Vodka
- 1⁄2 oz Cointreau triple sec liqueur
- 2 oz Pineapple juice
- 1⁄2 oz Lime juice
- 1⁄4 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glassware:
Serve in a Pineapple shell (frozen) glass
Prepare:
- Select and pre-chill a PINEAPPLE SHELL (FROZEN) GLASS.
- Prepare garnish of mint sprigs.
Method:
- 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:
- Garnish with mint sprigs bouquet.
- Serve with a straw.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
Review:
To quote Trader Vic, "Lethal but smooth - pineapple at its best".
