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.
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
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.
Sub reposado with mezcal