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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)

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

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

1. Add the water and ginger syrup to a small pot and bring to a light boil

2. Once boiling, add the cardamom pods/seeds, bring down to a simmer, and let simmer for 20 minutes

3. Strain and let cool (cool in fridge if short on time)

For the egg white foam (ISI canister needed):

1. Add all your ingredients to your canister; seal and charge with one N2O cartridge

2. Gently shake your canister 6 times and chill for at least one hour in the fridge

For each cocktail:

1. 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

2. To your coupe, add a small amount of your egg white foam; strain your cocktail into the glass and top off with the foam

3. 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

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