Ingredients:
1-1/2 oz Manitou Passage Rum or Whaleback Spiced Rum
4 oz Piña Colada Mix*
*Piña Colada Mix: Blend 1 can Coco López (15 oz) and 2 small cans pineapple juice in blender. (This can be stored in refrigerator 3 weeks, stir well or reblend.)
Directions: 1. Shake rum and mix on ice and pour into a cocktail glass 2. Garnish with a Bada Bing Cherry.
