Intro

The original name of this drink was “Birthday Magic” since I made it custom for my friend’s birthday party but I decided to rename it to a more evergreen name, “Sin City Magic,” named as such to launch a new partnership with a new and local Vegas company that lends the festive and sparkly garnish for this cocktail. More below:

This cocktail includes a unique ingredient I’m super excited to be working with and sharing with you: Electricdust™. It’s a powder made with the Buzz Button flower to create a flavor & sensation enhancer. It was developed by a badass mixologist Mariena Mercer-Boarini, who used to run one of the largest beverage programs at The Cosmopolitan in my hometown, Las Vegas. I actually remember having her Verbena cocktail at The Chandelier Bar at The Cosmo years ago — a cocktail garnished with a fresh Buzz Button; you’re instructed to nibble at the flower while enjoying this cocktail and it makes your tongue tingle a little (which is why this flower is also sometimes called the Szechuan flower)!

Anyways, I received my first batch of Electricdust™ in time for my friend’s birthday party I was planning so I decided to make a snazzy custom cocktail as a welcome drink for the party. You can make this cocktail without this garnish, but it really adds an extra ~ flair ~ if that’s what you’re going for so give this company and product a peek!

IMPORTANT (please read):

I use organic and pasteurized eggs since you are consuming raw egg white
I made this knowing it would be for a party so I used my ISI canister (for whipped cream) and the recipe reflects that
I haven’t had time to adjust this for creation via the traditional Boston shaker/egg white method — I’ll send out an update when I get that done though!
→ TLDR: if you have an ISI canister, use that! If not, stay tuned for the regular dry shake/wet shake proportions

(I’m not paid by Electricdust™ for promoting their product -- I just like it and want to show a woman-run local Vegas company some well-deserved love; all product I pay for myself)

What You'll Need

For the cardamom ginger syrup (make at least 2½ hr before; can be prepared the night before):

½ cup water
¼ cup ginger syrup (I used this brand)
2 TBSP cardamom pods*/seeds

For an ISI canister/the egg whitefoam (enough for 9 cocktails):

¾ cup prepared cardamom ginger syrup (or whatever your final yield was)
½ cup egg whites
¼ cup mango juice
8 drops Boston Bittahs

For each cocktail:

1 oz mango juice (I like this one)
¾ oz peach liqueur (I used Mathilde’s brand)
1 oz fresh lemon juice
1 dash Boston Bittahs (aka 5 drops)
2 oz mezcal (I like Del Maguey’s Vida mezcal for cocktails)
Garnish: with sprinkle of Electricdust™ over cocktail OR Electricdust™ dusted crescent lip
Special equipment needed: I used a 1 quart ISI canister

* If you have cardamom pods, just split them open by crushing them or cutting them open with a small knife to reveal the seeds

Instructions

Prepare the cardamom ginger syrup (at least 2½ hour before; can be prepared the night before):

Add the water and ginger syrup to a small pot and bring to a light boil
Once boiling, add the cardamom pods/seeds, bring down to a simmer, and let simmer for 20 minutes
Strain and let cool (cool in fridge if short on time)

For the egg white foam (ISI canister needed):

Add all your ingredients to your canister; seal and charge with one N2O cartridge
Gently shake your canister 6 times and chill for at least one hour in the fridge

For each cocktail:

Once your canister of foam is ready, add all the cocktail ingredients (except the foam and garnish) to a cocktail shaker; add ice and shake for at least 20 seconds
To your coupe, add a small amount of your egg white foam; strain your cocktail into the glass and top off with the foam
Garnish with a sprinkle of Electricdust™ OR use paint a crescent moon shape onto the rim/side of your glass and sprinkle the Electricdust™ to coat the side