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Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Hollowed out half passion fruit shell with peach and mango balls.
- ABV: 11%
Ingredients
- Bacardi Carta Blanca light rum — 1 oz (30 ml)
- Passoã liqueur — ¾ oz (25 ml)
- Monin Mango Syrup — ½ oz (15 ml)
- Monin Peach Syrup — ½ oz (15 ml)
- Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
- Pasteurised egg white — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
- Garnish with hollowed out half passion fruit shell with peach and mango balls.
A fruity cocktail with peach and mango.
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