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I looked at this recipe and immediately decided to serve it up. It is boldly fruity, but only suggestively sweet. My initial impression is that this would taste like flavored stillwater if served over ice. So I would suggest taking John H's approach and finding ways to accent and enhance its inherent tastiness.

Gave this 4 stars, but only after some major changes.
Found original recipe a bit sweet and insipid. Changed the rum to be 1/2 silver and 1/2 gold. Better.
Added a Demerara 151 float and it was much better.
I am afraid I am getting a reputation of fixing rum cocktails with a 151 float, but I want to taste the rum.