Shake well with ice and strain into a chilled martini glass. If this cocktail is shaken very hard to a slow ten count, a handsome layer of foam from the pineapple juice will >oat on top of the drink and make a great presentation.
David Thompson of the Capital Hotel in London won first prize with this drink in the first annual London Absolut Vodka Cocktail contest in 1996. Absolut sponsored the contest, so David was required to use vodka in this recipe. But I suspect it would work equally well with your favorite rum and a dash Angostura bitters.