Do you call it candy floss, fairy floss or cotton candy? Whatever you go for, there’s a big wedge of it sitting on top of this tequila cocktail!

Along with the tequila you’ll find fruity peach, a touch of heat, a hint of sourness and an egg white for a perfectly balanced and creamy drink.

It’s a fantastic recipe from London’s Bloomsbury Club and it’s made here by Luis Eduardo Pichú Intriago.

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Recipe: –

40ml Blanco Tequila
30ml Peach Liqueur
3 drops Chilli Tincture
3 dashes Citric Acid Solution
1 Egg White

Add ice and shake, then remove ice and shake again (dry shake).

Fine strain into a coupe glass.

Garnish with candy floss, passion fruit dust and wasabi powder.