Ingredients
2 oz. 10 Cane Rum
2 oz. Fresh passion fruit purée
2 oz. heavy cream or sweetened condensed milk
1 oz. simple syrup or to taste
Directions
In a blender add 1 cup cracked ice Ten Cane, heavy cream, simple syrup and passion fruit purée. Blend until smooth, adding more ice if needed. Serve in a chilled champagne coup.