The following recipe can be found on page 21 under Beverages in the Appetizers & Beverages section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Jessie Chipney (Semchyshyn) who was connected to the North Lake School.

Pina Colada Slush

• 26 ounces vodka OR 1/2 vodka and 1/2 rum
• 48 ounces pineapple juice
• 1 large can frozen pink lemonade
• 1-50 mL bottle coco rum extract

Mix all together in an ice cream pail and freeze. Serve with 7-UP, ginger ale or Squirt.

** I buy the coco rum extract at the wine store (Madd Capers) in Brandon.