Ingredients
1 ounce (2 tablespoons) dark Barbados rum
1 ounce (2 tablespoons) coconut-flavored rum (Malibu)
6 ounces (¾ cup) pineapple juice
1 teaspoon superfine sugar
¾ teaspoon Frank’s® RedHot® Cayenne Pepper Sauce
Fresh pineapple wedge, for garnish 

Fill a tall (highball) glass half-full with ice. Add the dark and coconut rums,

pineapple juice, sugar and Frank’s RedHot Sauce. Stir well and garnish with a

pineapple wedge. Makes 1 serving (1 cup).

Source:  peishellfish.com