Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 25 ml | Passoã passion fruit liqueur |
| 25 ml | Pineapple juice |
| 25 ml | Passion fruit purée |
| 25 ml | Lime juice (freshly squeezed) |
| 25 ml | Monin Almond (Orgeat) Syrup |
| 2 dash | Peychaud's Aromatic Bitters |
| 25 ml | Brut champagne/sparkling wine |
| 75 ml | Cut Spiced Rum |