Pi Yi

Revision as of 17:29, 12 April 2010

Originally a Don the Beachcomber recipe. Postcard from Don the Beachcomber with drink description of the Pi Yi describes it as being made with Cuban rums, but undoubtedly the recipe was altered to other rums following U.S. embargo.

Recipes

• 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 gold 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.