House Favourites: the picante
A virtual dinner or Houseparty happy hour isn’t complete without this firm, fiery favourite
You asked us how to make a picante and we showed you via @sohohouse, then you recreated it yourselves (see above) . Now, being stuck indoors just got interesting, as we reveal the full, secret recipe for the Soho House staple below.
Combining some of the ingredients of the margarita with chilli and coriander – to add a little extra heat and spice – the picante de la casa is based on the much-loved Tommy’s margarita, built up with ingredients that are popular at our Houses in Miami, New York and London.
INGREDIENTS
Chilli pepper (about ¼ inch wide)
10 coriander (cilantro) leaves with stem
2oz/ 50ml reposado tequila (substitute: any tequila you have available)
.75oz/ 20ml agave nectar (substitute: .75oz/20ml of honey)
1oz/ 25ml fresh lime juice
GARNISH
Top end (stem) of the chilli pepper
GLASS
Rocks
METHOD
Cut the small piece of chilli and press it with a muddler in a cocktail shaker tin. Hand-clap the coriander (cilantro) and drop in. Add the rest of the ingredients, then shake and fine strain into an ice-filled rocks glass. Cut off the top end of the chilli pepper and place – stem upwards – in the drink to garnish.
VARIATIONS
Mezcal picante
Sub reposado with mezcal
Keep a lookout for our weekly series of House Favourites and share how you are enjoying yours online at #SohoHouseFavourites
Combining some of the ingredients of the margarita with chilli and coriander – to add a little extra heat and spice – the picante de la casa is based on the much-loved Tommy’s margarita, built up with ingredients that are popular at our Houses in Miami, New York and London.
INGREDIENTS
Chilli pepper (about ¼ inch wide)
10 coriander (cilantro) leaves with stem
2oz/ 50ml reposado tequila (substitute: any tequila you have available)
.75oz/ 20ml agave nectar (substitute: .75oz/20ml of honey)
1oz/ 25ml fresh lime juice
GARNISH
Top end (stem) of the chilli pepper
GLASS
Rocks
METHOD
Cut the small piece of chilli and press it with a muddler in a cocktail shaker tin. Hand-clap the coriander (cilantro) and drop in. Add the rest of the ingredients, then shake and fine strain into an ice-filled rocks glass. Cut off the top end of the chilli pepper and place – stem upwards – in the drink to garnish.
VARIATIONS
Mezcal picante
Sub reposado with mezcal
Keep a lookout for our weekly series of House Favourites and share how you are enjoying yours online at #SohoHouseFavourites
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