Pink Pigeon RumTake one rather moody looking bottle, a hefty dose of vanilla, Britain’s oldest wine and spirit merchant, throw in an incredibly rare bird, then invite one of our most creative mixologists to see where his inspiration takes him. Welcome to Pink Pigeon rum and seven (count them seven) new serves from Ryan Chetiyawardana.

Pink Pigeon rum has actually been around for some 18 months but in truth it hasn’t exactly been making waves. Which is a shame because it’s actually pretty tasty thanks to top quality vanilla, a zingy little citrus edge and orchid petals chipping in with some subtle floral notes. But now the people behind it, the legendary Berry Bros. & Rudd have given it little bit of extra love – tweaking the bottle ever so slightly, bringing in a new marketing team to get it out there and very shrewdly inviting the talented Mr Chetiyawardana to take flight with the Pink Pigeon.

And he’s done them proud with a range of recipes that really get under the feathers of the rum’s characteristics – we’re particularly taken with the Pigeon Aperitivo, Pink Lady and the Flip and Flight. Meanwhile, if you’re wondering about that rare bird, it’s the pink pigeon from which the rum takes its name and with which it shares its home in Mauritius. And in a nice gesture the Pink Pigeon people are also donating to the Mauritian Wildlife Foundation to help safeguard their Mauritian muse.

Pigeon Aperitivo

Ingredients:
30ml Pink Pigeon rum
15ml Aperol
15ml Cocchi Americano
2 dashes Peychaud’s Bitter
Black olive to garnish

Method:
Stir over cubed ice, double strain into small chilled Martini glass, garnish with the black olive on a pick.

Pink lemonade

Ingredients:
40ml Pink Pigeon rum
10ml Triple Sec
25ml lemon
15ml sugar syrup
Soda
Lemon slice to garnish

Method:
Shake Pink Pigeon, triple sec, lemon and sugar syrup, strain over cubed ice. Top with soda. Garnish with lemon slice.

Pink Lady

Ingredients:
40ml Pink Pigeon rum
10ml Somerset Cider Brandy
10ml Merlet Triple Sec
10ml gomme
20ml lemon juice
25ml egg white
Celery leaf to garnish

Method:
Dry shake, then shake with cubed ice, double strain into chilled coupette glass. Garnish with the celery leaf on foam.

Ryan Chetiyawardana mixes his Pink Lady cocktail for Pink Pigeon

Ryan Chetiyawardana mixes his Pink Lady cocktail

Mauritian Buck

Ingredients:
40ml Pink Pigeon rum
40ml pressed apple juice
Ginger ale
Absinthe rinse
Large lemon zest

Method:
Spray a rocks glass with absinthe, build all other ingredients over cubed ice, garnish with a lemon horses neck.

Petit Pigeon

Ingredients:
30ml Pink Pigeon rum
15ml Lillet
15m No. 3 gin
15ml Triple sec
Dash sugar syrup
Lemon twist

Method:
Stir over cubed ice, double strain over block ice in a chilled rocks glass, garnish with a lemon twist.

Dry Mauritian Sour

Ingredients:
40ml Pink Pigeon rum
10ml Campari
10ml lavender syrup
10ml lemon juice
10ml orange juice
25ml egg white

Method:
Dry shake ingredients, then shake with cubed ice, double strain into chilled glass.

Flip and Flight

Ingredients:
30ml Pink Pigeon rum
15ml Dry Oloroso Sherry
15ml Grenadine
1 whole egg

Method:
Dry shake, shake with cubed ice, double strain into a chilled flute glass (coated with a crusted spray of vanilla and salt solution).

All recipes by Ryan Chetiyawardana

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