Rim a martini or a coupe glass with a thick layer of mango sugar
Combine all ingredients except the mango sugar in a cocktail shaker
Add ice and shake vigorously for 20-25 seconds (longer shake is required to break down the egg white)
Double strain through a cone strainer to discard the cilantro leaves
If you have it, squeeze a grapefruit or an orange peel over the drink
Pour 25 oz (750 ml. bottle) of agave syrup and add 2 tablespoons of dried chili flakes in a sealable jar. Close the jar, shake well for a minute and then let the pepper flakes sit in the agave syrup for about 20 minutes. Fine strain the syrup through a fine mesh strainer to discard the chili flakes. Pour the spicy agave syrup back in the bottle. When refrigerated, this syrup will be good for up to a month.
We actually made our own sugar for this project by drying out thin slices of mango in the oven for about 6 hours and blending them with sugar in a magic bullet. But if you don’t have the time and energy to do so, this mango sugar by Rokz would do just fine as well.
As a general rule of thumb, be carful with using cilantro in cocktails, as it tends to overpower other ingredients. 2 small leaves is usually more than enough to flavor a cocktail without compromising the overall flavor and aroma