I discovered that this is a very difficult rum to use in cocktails, because of the very unique flavors, but I was able to come up with this one recipe that worked very well.
Candy Pigeon Burst
- 1 1/2 oz. Pink Pigeon Rum
- 1/2 oz. DeKuyper Butterscotch Burst
- 1/2 oz. Crème of Coconut
- Juice of 1/2 Lime
Give this one a try I think you will be pleasantly surprised. ;o)