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.

Discover the soul of Ecuador in a glass with this tropical elixir, where passionfruit, pineapple, and hibiscus unite to celebrate the vibrant beauty of the land. The smooth clarity of pisco forms the foundation, while coconut water adds a refreshing, delicate touch, reminiscent of the flowing rivers that carve through Ecuador’s breathtaking landscapes. Each sip invites you to embrace the gentleness of the Ecuadorian spirit, where warmth and kindness bloom like flowers in the sun. This cocktail is a tribute to the country’s natural wonders and the people who carry its tranquil charm in their hearts.