Dry mix together the sugar and egg white powder in a small bowl.
In a whipping siphon add the wine, fruits and brandy.
Pour in the sugar and egg white powder mixture and the 3-5 drops of Alice and the magician aromatic elixir.
Assemble to iSi infusion top or traditional top of a whipping siphon.
Charge the whipping siphon with two N2O charges.
Allow the cocktail to infuse for 4-24 hours in the refrigerator before releasing the pressure.
Once the cocktail has been infused and you are ready to serve, release the pressure from the whipping siphon. Doing this too early before serving will dissipate the foam from the cocktail. If this happens replace the whipping siphon top and shake the cocktail to create more foam.
Pour the cocktail into a glass of your choice. If need be you can use a strainer to catch the fruit. This will remove most of the foam.
If you choose to do this pour the cocktail into a shaker glass and give the cocktail 1-2 shakes to reinvigorate the foam. Pour into a glass and serve with the sangria infused fruit.
Serve and enjoy Immediately.