Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture is just simmering, about 3–4 minutes. Remove from heat and let cool 5 minutes.

Add 3 oz fresh yuzu juice and 1 oz fresh lemon juice to the cooled simple syrup, stir to combine. Strain through a fine sieve into a clean jar to remove pulp. Refrigerate — syrup will keep 2 weeks. Use 0.75 oz per cocktail.

Cocktail Assembly

Prepare lemon balm

Gently clap 4–6 lemon balm leaves between your palms once to release oils. Reserve one small sprig intact for garnish if desired.

Dry shake

In a cocktail shaker, add Herradura Reposado (2 oz), ginger liqueur (0.75 oz), yuzu sour syrup (0.75 oz), fresh lemon juice (0.5 oz), egg white (0.5 oz, optional), and the clapped lemon balm leaves. Seal shaker and 'dry shake' (no ice) vigorously for 15–20 seconds to emulsify and extract aromatics from the lemon balm.

Wet shake

Add 6 ice cubes to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold and the mixture is well chilled and frothy.

Strain

Double-strain the cocktail into a chilled rocks glass over a single large ice cube (or clear sphere) using a Hawthorne and fine mesh strainer to remove herb bits and achieve a silky texture.

Finish & garnish

Express the oils of the reserved lemon balm sprig over the drink by holding it above the glass and giving it a gentle clap, then place it on the surface. Gently place the buzz button on top of the foam or on the ice as a garnish — advise guests the buzz button will create an electrifying tingling sensation. Serve immediately.