Pi Yi

Revision as of 00:10, 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 "Hawai'i Topical drinks & Cuisine" by Arnold Bittner and Phoebe Beach

• 3 oz. unsweetened pineapple juice
• 3/4 oz fresh lime juice
• 1/2 oz honey
• 1/2 oz. fassionola
• 1 oz. Passion fruit juice
• 1 oz. Negrita rum
• 1 oz. Puerto Rican dark rum
• 2 dashes Angostura Bitters
• 2 dashes falernum

Pour above ingredients into a blender add 6 oz cracked ice. Turn speed to high and blend for 1/2 minute. pour into hollowed-out pineapple and replace the top. Serve with a straw.

From the Islands Restaurant, Phoenix, Ariz. (circa 1960s) as described in Jeff 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.