2 Oz. Vida Mezcal
1 Oz. Fresh Lemon Juice
1 Oz. Jalapeno Simple Syrup (recipe below)
1 Fresh Egg White (or 2 Tbsp. Pasteurized Egg White)
3 Dashes Angostura Orange Bitters
Garnish: Roasted Jalapeno Pepper Slices
Add all ingredients, except the bitters and the egg white, to a cocktail shaker with ice and shake until well chilled.
Strain into the second shaker WITH NO ICE, add the egg white and orange bitters then shake vigorously to emulsify the egg white and build the foam.
Pour (you've already strained) into a chilled cocktail glass, garnish and serve.
JALAPENO SIMPLE SYRUP RECIPE
1 Large Jalapeno, seeds & placenta removed, roasted then sliced
1 C. Turbinado Sugar
1 C. Water
Using gloves, strip out the seeds and placenta (white pith) from the roasted jalapeno pepper then cut into several thin strips. Do not touch your eyes or other sensitive areas while handling the peppers.
Heat the sugar and water on medium until the sugar has completely dissolved.
Still using the gloves, toss the jalapeno strips into the syrup, bring this to a boil on medium, then lower the heat and simmer for 10 - 12 minutes.
Remove from the heat and allow the peppers to infuse into the syrup until it's cool.
Strain then store in airtight glass jar or container in the refrigerator for up to two weeks.
PLEASE DRINK RESPONSIBLY