Pino Pepe
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Pineapple shell (frozen) glass
- Ice: Crushed ice
- Garnish: Mint sprig
- ABV: 13%
Ingredients
- Bacardi Carta Blanca light rum — 1 oz (30 ml)
- Ketel One Vodka — 1 oz (30 ml)
- De Kuyper Triple Sec (40%) — ½ oz (15 ml)
- Pineapple juice (fresh pressed) — 2 oz (60 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ¼ oz (7.5 ml)
- Sugar syrup — ½ oz (15 ml)
How to make it
- BLEND all ingredients with 6oz scoop crushed ice.
- POUR into glass (or pineapple shell).
- Serve with straws. If using a pineapple shell, serve with ice cubes.
A tropical cocktail with pineapple and rum.
Updated
Same Base
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Rum · Blend · A-Z: P · Catalog