If using fresh fruit instead of store purée, hull and roughly chop 3–4 medium strawberries and place in a blender with a splash of water. Blend until smooth and strain through a fine sieve to remove seeds if desired. For passion fruit, scoop pulp from 1–2 fruits and strain to remove large seeds if you prefer a smoother texture.

Combine ingredients

In a cocktail shaker, add 2 oz white rum, 1 oz passion fruit purée (or pulp), 1 oz strawberry purée, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and 0.5 oz egg white if using. The proportions create a bright, balanced cocktail with a silky texture if egg white is included.

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add about 1 cup of ice to the shaker. Shake vigorously for 10–15 seconds until the outside of the shaker is well chilled (or about 15–20 seconds if you did a dry shake first).

Strain

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh sieve to catch pulp and ice shards for a silky finish.

Garnish & Serve

Garnish the cocktail with a halved strawberry on the rim and/or a half passion fruit floated on top for visual appeal. Add a small mint sprig if desired. Serve immediately.