Recipes & Ideas
2 oz Fresno Chile- Infused Reposado Tequila + ¼ oz Ancho Reyes Verde Chile Liqueur + 2 oz Caramelized pineapple juice + ¾ oz lime juice + ½ oz grilled pineapple & habanero shrub + Gold Electricdust
Swipe a lime vertically on a Tiki style glass. Dust Gold Electricdust atop. Shake all ingredients with ice and strain over fresh ice. Strain over fresh ice. Garnish with pineapple fronds and pineapple slice.
2 oz Blanco Tequila + 1 oz lime juice + ½ oz Agave Nectar
Dust an Old Fashioned glass with a lime wedge and dust on Electricdust. Shake ingredients with ice and strain over fresh ice. Garnish with a lime wedge or seasonal dehydrated fruit chip.
2 oz Vodka + ¾ oz Lemon Juice + ½ oz Simple Syrup + Top with Fever Tree Ginger Beer
Dust a collins glass with a lime wedge and dust on Electricdust. Shake ingredients with ice and strain over fresh ice. Garnish with lime wedge.
1 ½ oz Gin + ½ oz St Germain + ¾ oz Lemon juice + ½ oz Simple Syrup + Top with Rose’ Champagne
Swipe a Champagne Flute with a lime wedge and dust on Electricdust. Shake ingredients with ice and strain.
1 ½ oz Vodka + ½ oz Passionfruit liqueur + 1 oz Guava nectar + ½ Vanilla Syrup + ¾ oz lemon + Shot of Champagne
Dust coupe glass with a with a lime wedge and dust on Electricdust. Shake ingredients with ice and strain into coupe glass. Garnish with shot of champagne.
Inspired by 80's art icon Patrick Nagel
1 oz Hakutsuru Plum Wine + 1/2 oz Ramazotti Rosato Apertivo + 1 oz Yzauguirre Rose Vermouth + Top with Prosecco & Sparkling Ume Soda Dehydrated Dragonfruit & Gold Electricdust
Rub a lime vertically down the side of the glass and dust on Gold Electricdust. Let adhere as you shake ingredients 1-3 with ice. Strain into glass and top with fizzy² . Garnish with Dragonfruit chip.
Inspired by the majestic beauty of the Northern Lights
1.5 oz Grey Goose Essences Strawberry + Lemongrass Vodka + .5 oz Giffard Lychee Liqueur + .75 oz lemon juice + .5 oz Strawberry Rose Pink Peppercorn syrup + Electricdust Butterfly Pea Blossom Granita
Take a lemon wedge and swipe vertically down the side of the glass. Dust Electricdust with a wand over the area and let adhere while preparing your cocktail. Shake with ice and strain over 50% crushed ice & 50% Butterfly Pea Blossom Granita into dusted glass. Lick the glass to experience the tingling of the buzz button fueled Electricdust. Enjoy the journey as the flavors and colors change in your cocktail.
Slip of the Tongue
A floral and seductive play on the Negroni. Like, if Sophia Loren were a cocktail.
1 oz Hendrick's Midsummer Solstice Gin + 1/2 oz Italicus Bergamot liqueur + 1/2 oz Lilet Rose + 1 oz Luxardo Bitter Bianco + Dash of housemade grapefruit rhubarb bitters
Rimmed with Electricdust and garnished with Electric-white chocolate bark
All About That Baste (get it, like turkey baster...)
There’s something about sharing cocktails over the holiday that warms your soul. Or it’s the Apple Brandy… whichever it is, this is a sophisticated holiday-inspired cocktail that feels like a warm hug.
1 1/2 oz Apple Brandy + 3/4 oz Oloroso Sherry + 1/2 oz lemon juice + 1/2 oz apple cider + 1/4 oz Chai infused syrup
Shake with ice for 20 seconds and strain into Electricdusted coupe. Aromatize with sprig of fresh thyme
Shiny Disco Balls
Shimmery white chocolate truffles that emulate the flavor and sensation of Rose Champagne. As the Electricdust™ coating starts tingling, the cocoa butter coats you tongue and creates an effervescence, akin to drinking Champagne. The perfect pairing with a glass of cold Rose’ bubbly.
1 cup white chocolate melting wafers + 3 tablespoons heavy cream + 3 tablespoon coconut oil (or butter works also) + 1 tablespoon Rosewater + 1 tablespoon Rose’ Champagne (can be omitted for N/A truffles) + 1 teaspoon ground cardamom + 1/2 teaspoon kosher salt + Electricdust™
In a medium microwave-safe bowl heat the white chocolate, coconut oil, and cream in 30-second intervals until melted, mixing in between, about 1 to 2 minutes. + Add rosewater, Champagne, cardamom, and salt and stir well. + Refrigerate for 2 hours until firm. + Scoop with teaspoon or candy scoop and roll into balls. + Sprinkle Electricdust™ or roll ball on a plate covered in Electricdust™. + Serve with a glass of chilled Rose’ Champagne
Is it a party without warm spiced nuts? I’m pretty sure it’s not. This exotic spiced-blend will electrify your guests and get their palates buzzing for cocktails and appetizers. It also packages well to send for a virtual- happy hours.
1 cup mixed nuts (unsalted) + 2 tbsp Ponzu Sauce (soy or tamari work well too) + 2 tbsp honey (or agave if you prefer) + 1 tbsp sesame oil + ½ tsp Chinese five spice + ¼ tsp salt +1 teaspoon Electricdust
In a saucepan over medium heat bring ponzu sauce, sesame oil, honey, 5-spice and salt. Add nuts and stir until they are well coated. Spread the mixed nuts onto a parchment lined baking sheet in a single layer. Using the parchment paper or a silpat helps keep the nuts from over-toasting and it makes clean-up really easy.
Toast the nuts in your oven until the aroma of delicious hot nuts is wafting through your home. They will be a deep mahogany brown, about 15 minutes. Make sure to stir them every 5 minutes to prevent burning. Remove from oven and sprinkle with Electricdust. Put them in a pretty platter or bowl and watch them be the life of the party. Keeps for about a week on the counter or longer when stored in a tightly sealed container in the freezer.
These boozy little electric bears come from my love of Champagne and innovation (check out my blog post.) They are a 3 ingredients wonder that take under minutes and are sure to make your party all the buzz!
½ cup Rose Champagne + 2 tbsp powdered gelatin + 3 tbsp granulated sugar + Gummy Bear mold + pinch of Electricdust
Place 2 gummy bear molds on a baking sheet + Pour Champagne into a glass measuring cup + Add sugar and whisk to combine + Microwave for 30 seconds + Whisk and microwave for 30 more seconds + Add powdered gelatin, whisking until combined. Make sure to leave no clumps, unwhisked. + Use dropper and fill silicone gummybear molds. Add pinch of Electricdust This is my favorite step. I feel like I’m building an army of gummybears, one by one. + Pop in the freezer for 15 minutes or until gummy bears have set up completely. + Remove gummy bears from molds and dust with Electricdust/sugar mixture. Store in a airtight container.
All The Feels
This Margarita is from my first cocktail competition in 2009, that started my obsession with the buzz button. In this updated version, Electricdust™ takes the place of the salt rim, perking up your palate and stimulating your salivary glands, while the cocktail dances over each taste receptor on your tongue.
1 ½ oz Blanco Tequila + ½ oz Orange Liqueur + 1 oz lemon juice + Bar spoon Perfect Puree Ginger+ ¾ oz honey syrup (1:1 honey to water) + 8 leaves of lemon verbena (if it is out of season, omit or sub in any aromatic herb).
Add all ingredients and shake with ice + Strain over fresh ice in Electricdust™-Rimmed glass + Garnish with lime wheel.
Champagne Wishes & Caviar Dreams
A play on the ever popular London classic, the Pornstar Martini from Douglas Ankrah, with my favorite bubbly creation-- a carbonated foam I call Cham-feign.
1 ½ oz Mango Passion Vodka + ½ oz Passion Fruit liqueur + ½ oz Vanilla syrup + ¾ oz Lemon juice + 1 oz pink guava juice (I like Kern’s) + Bar Spoon of passion fruit pearls (Boba works really well) + Pinch of Electricdust™.
Top with Cham-feign foam (¾ cup Rose’ Wine + ¼ cup Simple Syrup + 1 cup pasteurized eggwhites + bar spoon of Electricdust™). Load into a iSi canister & double charge with CO2 cartridges to carbonate an keep chilled). Shake 1-6 together with ice + Strain into glass with passion fruit pearls + top with Cham-feign
A floral gin sipper with one of my favorite spirits, a butterfly pea flower infused Gin that changes color once mixed with acidity.
1 ½ oz Empress 1908 Gin + ½ oz Lychee Liqueur (I like Soho) + ½ oz St Germain Liqueur + 1 oz Clarified Apple Juice + 1 oz lemon juice + ¼ oz cardamom ginger syrup + pinch of Electricdust™ Add all ingredients and shake with ice vigorously.. Add to glass with all of the fruits, flowers & pretties. Garnish with white chocolate bark (microwave white chocolate in intervals of 30 seconds, mixing in between. Spread on parchment paper and sprinkle Electricdust™ and pretty things on to it. Let cool and break into pieces)
Cardamom ginger syrup: 2 cups water: 2 cups sugar on medium heat until syrupy. Add ¼ cup ginger juice + ¼ cup crushed green cardamom pods simmering for 10 minutes. Strain and refrigerate.
Some may call this cocktail “a little much.” But I take that as the highest compliment, as it’s a study in contrast and flavor. This cocktail is designed to awaken and provoke every taste receptor on your tongue. Start with the Electricdust™-pop and enjoy throughout the cocktail experience.
1 oz Melon Vodka + ½ oz Black Fig Vodka + ½ oz Amaro Montenegro + ¼ oz Mezcal + 1 oz lemon juice + 1 oz Honeydew Melon juice+ ½ oz Chardonnay Cardamom Reduction + dash of “Vitamin Sea” + pinch of Electricdust™
Shake all ingredients with ice for 25 seconds to get very chilled and diluted + Strain into bird + garnish with Electricdust™-pop.
Vitamin Sea: a saline solution to micro-dose your cocktails and adjust the flavor- 200g boiling water + 50 g sea salt. Store in a dropper bottle.
Chardonnay Cardamom Reduction - 1 cup Chardonnay + 1 L simple syrup+ ½ cup ginger juice+ ½ cup crushed green cardamom pods+ bring to a boil and simmer on low heat for 20 minutes. Stran out solids.
I Am My Own Muse
A Tiki cocktail celebrating Frida Kahlo; magical realist, artist, feminist, and non-conformist.
½ oz Whiskey + ½ oz Kai Coconut Pandan Shochu + ¼ oz Tempus Fugit Creme de Banane + 1 oz Pineapple Juice + ¾ oz Lime Juice + Dash Pandan Paste + ¼ oz Coconut Chai Roobios Syrup
Assemble all ingredients and shake with ice for 20 seconds. Paint simple syrup on glass and apply Electricdust™ to the lips (or rim) of the glass. Pack the glass with crushed ice and strain cock tail over ice. Finish with 2 dashes of Angostura bitters and edible flowers
Coconut Chai Roobios Syrup 1 Liter water: 1 liter sugar: 4 TBL loose-leaf Coco Chai Roo bios loose leaf tea ( I like David’s Tea) Bring all ingredients to a boil and simmer on low for 20 minutes. Let infuse for 1 hour and strain out solids. Refrigerate.
1 oz Elyx Vodka + ½ oz Chareau + ½ Ramazotti Apertivo+ 2 oz Watermelon juice + ¾ oz lime juice + ½ oz Cocktail & Sons Watermelon & Thai Basil Syrup + pinch Electricdust™
Shake with ice and strain over fresh ice + Garnish with Electricdust™ coated citrus chip.