- 2 ounce skyy infusions moscato grape
- 1/2 ounce sweetened passion fruit purée (papaya purée)
- 1/2 ounce fresh lime juice
- angostura bitters
- 1/2 ounce coco lopez*
- Shake gently, strain over crushed ice in a highball glass. Top with 5 dashes of Angostura bitters and garnish with a fresh sprig of mint.