Passion Pisco Sour by CasaBlanca Cocktails

Recipe

1. Steep 1 packet Moosa Passion dried fruit blend in 4 oz. of Pisco for 30-45 mins.
2. Strain infused Pisco into a shaker.
3. Add coconut water, lemon juice, agave nectar and egg white to the shaker.
4. Add ice and shake until very cold.
5. Strain liquid into one half the chilled shaker and discard the ice from the other half.
6. Shake the liquid again using the chilled tins (reverse dry shake).
7. Fine strain into a coupe or margarita glass.
8. Garnish with lemon wheel and angostura bitters.