Pi Yi
From The Webtender Wiki
(Difference between revisions)
(adding missing brandy ingredient and source material) |
|||
| Line 15: | Line 15: | ||
| − | '''From the Islands Restaurant, Phoenix, Ariz.''' (circa 1960s) | + | '''From the Islands Restaurant, Phoenix, Ariz.''' (circa 1960s) as described in [[Beachbum Berry]]'s "Intoxica" |
*1 1/2 oz unsweetened pineapple juice | *1 1/2 oz unsweetened pineapple juice | ||
| Line 21: | Line 21: | ||
*1/2 oz passion fruit juice or nectar | *1/2 oz passion fruit juice or nectar | ||
*1/2 oz honey | *1/2 oz honey | ||
| + | *1/2 oz peach brandy | ||
*1 oz gold Puerto Rican rum | *1 oz gold Puerto Rican rum | ||
*1 oz Martinque rum | *1 oz Martinque rum | ||
Revision as of 00:07, 12 January 2010
Recipes
From Don the Beachcomber
- 1 oz unsweetened pineapple juice
- 1/2 oz fresh lime juice
- 1/2 oz passion fruit syrup
- 1 tsp honey mix (*)
- 1 oz light Cuban rum
- 3/4 oz dark Cuban rum
- 1 dash Angostura bitters
Put everything into a blender with 6 ounces crushed ice. Blend at high speed for no more than 5 seconds. Pour unstrained into a hollowed-out pineapple. Add crushed ice to fill. Replace top of pineapple and secure with cocktail picks or toothpicks. Note: Virgin Islands or Puerto Rican rums can be substituted for Cuban rums if not available.
- Honey Mix: 1 part Honey and 1 part Water. Heat and let cool before using.
From the Islands Restaurant, Phoenix, Ariz. (circa 1960s) as described in Beachbum Berry's "Intoxica"
- 1 1/2 oz unsweetened pineapple juice
- 1 oz fresh lime juice
- 1/2 oz passion fruit juice or nectar
- 1/2 oz honey
- 1/2 oz peach brandy
- 1 oz gold Puerto Rican rum
- 1 oz Martinque rum
- 1 dash Angostura bitters
Put everything into a blender with 8 ounces crushed ice for 1 minute. Pour into hollowed out pineapple or double old fashioned glass. Add ice to fill.
