By Joe Scialom, Caribe Hilton, 1957. An unpublished recipe from his private papers.

Ingredients

• 1.5
  oz
  of Blended Lightly Aged (Gold) Rum
• 0.75
  oz
  of Dark (Black Blended) Rum
• 0.5
  oz
  of Apricot Brandy
• 2
  oz
  of Pineapple juice
• 0.5
  oz
  of Lime juice
• 2
  dash
  of Angostura Aromatic Bitters
• 1
  piece(s)
  of Pineapple (fresh)
  (hollowed-out)

Steps

• Shake with ice cubes. Pour unstrained into a hollowed-out baby pineapple. Secure pineapple in a bowl full of crushed ice. Garnish with a "large hanging parasol"