In a shaker with ice pour rum, Cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ed Bearden, bartender, Charlotte Palm Restaurant, Charlotte, NC
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