Black Rum Fizz

Here's a great spring/summer cocktail recipe.
I've used this recipe for the summer cocktail list at Rock Creek Restaurant here in DC where I currently tend bar, and also at my former work place, Signature's Restaurant at 9th and Pennsylvania in DC.

BLACK RUM FIZZ

one-and-a-half oz. Malibu coconut rum
one-half ounce Banana liqueur
one oz. pineapple juice
two oz. fresh lemon juice (or sweet and sour mix)
(one oz. simple syrup if used with fresh lemon juice)
one to one-and-a-half oz. Black Cherry soda
pineapple wedge
(Simple syrup: bring to boil one part water and one part sugar. Boil for about 3 minutes, then let cool).

In large glass shaker glass with ice, pour the Malibu rum, banana liqueur, pineapple juice, and fresh lemon juice (and simple syrup if using fresh lemon juice), or sweet and sour mix. Place tin metal shaker over glass shaker and shake vigorously. Strain into large rocks glass filled with ice. Float on top about one to one-and-a-half oz. Black Cherry soda. (To float, pour very slowly over back of spoon). Garnish with pineapple wedge. Sit back, relax, close your eyes, and imagine yourself on a beach somewhere in the South Pacific! Beware: Gilligan and the Skipper have been searching for this recipe for years!