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1½ oz Bacardi
½ oz cointreau
2 oz pineapple juice
1 tbsp strawberry puree
Put the rum, cointreau and juice into a cocktail shaker with ice and shake well. Strain into a Collins glass over ice. Dip the end of a drinking straw into the puree and, holding the tip of your finger over the other end, use the straw to squirt puree into the bottom half of the drink. It will sink in red blotches, like blood splatter.