An Easter-ingredient inspired fizz with notes of mangoes, citrus, and the spice market 🥭🍋🥥🍹 The juniper and other spice notes in the gin work nicely with the ripe, sweet mango and the cardamom, ginger, and allspice notes in the bitters to create a flavorful drink. The addition of the funky Haitian sugarcane rum (Clairin) adds some balancing savory notes that help bridge the spices and mango flavor while the lemon juice adds some zip, the splashes of passionfruit liqueur and toasted coconut syrup help balance the drink while boosting the tropical accents. The egg white adds body and the garnish adds a hint of chile heat that works nicely with the mango Muddle 4-5 cubes of ripe mango in .25 oz Passionfruit Liqueur (or syrup; Giffard for liqueur; Small Hand Foods for syrup) Add 1.5 oz London Dry Style Gin (Beefeater, Tanqueray, Four Pillars) .5 oz Clairin (Haitian sugarcane rum; Clairin Vaval has nice briny savory notes along with some sugarcane funk that add nice depth; an unaged agricole rhum or Paranubes Oaxacan aguardiente are probably closest sub) .75 oz Fresh Lemon Juice .25 oz Toasted Coconut Syrup (toast 1/4 C unsweetened, shredded coconut on medium low heat until golden brown and fragrant; add to mixture of equal volumes granulated sugar and coconut water (stir until sugar dissolves) and simmer 5 minutes before straining coconut (reserve toasted coconut for other use) 1 dash Scrappy’s Cardamom Bitters 1 dash Bittercube Jamaican Bitters #1 (notes of ginger, allspice, black pepper) 1 egg white (around .75 oz) Dry shake (no ice) for 15 seconds to emulsify; add ice and shake another 15 seconds to chill and dilute your drink; double strain into a chilled double rocks glass with a few ice cubes. Garnish with some dried Ancho chile or Taijin Happy Easter!