Hot favourite: How to make a Soho House Picante
Because summer parties aren't complete without this fiery classic
Warm weather is back: time to move the roll-necks to the back of the wardrobe and retire well-aged whiskies to the larder. The sun demands fresh, zingy cocktails that pack a punch. And what’s everyone’s poolside favourite? The Picante, of course. That reliable Soho House classic that’s guaranteed to heat up any party.
Scroll down for the Soho House recipe.
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
