My life. Erin Rose's cocktail
I'm sharing a green version of the Margarita I created for Punto Baja and recently served at Barracuda MX's Mexico Day celebration in Madrid. It combines mezcal with a fresh extract of green bell pepper and jalapeño to highlight the vegetal and smoky notes of the agave.
The name, Mi Vida, comes from the mezcal we used to design this cocktail, Del Maguey Vida. It's a mezcal created specifically for cocktails, offering smoky and herbal notes. However, any mezcal with an alcohol content of 40% or higher and a good smoky character will work well.
Ingredients for My Life
- 60 ml of mezcal (I recommend that it has at least 40% alcohol to give the cocktail the necessary structure).
- 25 ml of fresh lime (green lemon) juice, strained to remove the pulp.
- 10 ml of agave honey.
- 10 ml of jalapeño and green pepper extract.
- 5 drops of saline solution (1g of salt dissolved in 10 ml of water) or a pinch of salt.
- 1 slice of fresh jalapeño.
Ingredients for pepper and jalapeño extract (about 100 ml)
- 1 green pepper.
- 6 jalapeños.
Garnish: 1 slice of fresh jalapeño.
Glassware: Rocks glass.
Ice: Large cube.
Preparation of pepper and jalapeño extract
- Cut a green pepper into pieces, removing the core, seeds, and white membrane.
- Blend or juice. Strain.
- Cut the jalapeños in half and remove the core, seeds, and white membrane.
- Blend with the pepper extract or put through the juicer and combine in equal parts with the pepper extract.
- Strain through a fine sieve and use.
Creating My Life
- Measure everything into a cocktail shaker or a lidded pitcher.
- Add ice and shake.
- Strain into a glass over fresh ice or ideally a fresh ice cube.
- Garnish with a slice of fresh jalapeño.
