Hot favourite: How to make a Soho House Picante

Whatever the season or the occasion, nothing beats a fresh, zingy cocktail – especially one that packs a punch. And what’s everyone’s winter favourite? The Picante, of course. This Soho House classic is guaranteed to get any party started, and now you can learn how to whip one up at home.

 

Scroll down for the recipe.

 

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

 

Top end (stem) of the chilli pepper

 

Rocks

 

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.

 

Mezcal picante

Sub reposado with mezcal