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.
