This is a community recipe contributed by Lee Clarke.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Bacardi Carta Blanca Superior White Rum |
| 25 ml | Passoã passion fruit liqueur |
| 15 ml | Monin Mango Syrup |
| 22.5 ml | Lime juice (freshly squeezed) |
| 15 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 15 ml | White peach purée |
| 60 ml | Perrier-Jouët Grand Brut champagne |
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