A fruit bat's dream, the Blood Sucker comes from 10-year bartending veteran Ed Bearden at the Palm Restaurant in Charlotte, N.C.. This celebrity hangout serves succulent steaks and gargantuan lobsters in the tradition of its flagship restaurant, Pio Bozzi and John Ganzi`s original New York City steakhouse on Second Avenue.

Ingredients:

1 1/2 oz. Bacardi "0"
1/2 oz. cointreau
2 oz. pineapple juice
1 Tbs. strawberry or raspberry puree

Instructions:

1. In a shaker with ice pour rum, cointreau and juice.
2. 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. Yummy!

Recipe courtesy bartender Ed Bearden, Charlotte Palm Restaurant in Charlotte, N.C.

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