How to make:
BLEND all ingredients with 12oz scoop crushed ice.
Pineapple cubes, Luxardo Maraschino cherry & mint sprig
Ice-cold fresh pineapple laced with rum and vodka with a splash of citrus.
Adapted from Victor Bergeron's 'Trader Vic's Bartender's Guide' (1972 revised edition) where Vic states the drink 'originated in Seattle'.