2) Into a shaker with ice pour the rum, cointreau and juice. Shake and pour into a rocks glass.
3) 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.
Recipe courtesy bartender Ed Bearden, Charlotte Palm Restaurant in Charlotte, N.C.