Happy Hour: cocktails with Andy Bell

A man cutout into a gold circle on a pink background.

Musician Andy Bell and our east London Head of Membership and Communications, Lennie Hughes, celebrate National Tequila Day with Patrón. Listen to Bell perform an intimate set from 40 Greek Street, and learn how to mix a selection of Patrón cocktails, including Soho House favourite, the Paloma, made by Assistant Bar Manager, Brittany Watson.

Paloma
2oz/ 50ml Patrón Silver
.5oz/ 15ml fresh lime juice
Splash of grapefruit soda

Garnish
Grapefruit wedge and a pinch of sea salt

Method
Add the tequila and lime juice to a Collins glass, then some ice cubes and top up with grapefruit soda. Finish with a wedge of grapefruit topped with a touch of sea salt. 

Patronic 
2oz/ 50ml Patrón Silver
Tonic water

Garnish
Slice of orange

Method
Add your tequila over ice, then the tonic, and garnish with a slice of orange. 

Picante de la Casa 
2oz/ 50ml Reposado Tequila
.75oz/ 20ml agave nectar
1oz/ 25ml fresh lime juice 
Small piece of chilli pepper (about ¼ inch wide)        
10-12 coriander (cilantro) leaves, hand-clapped

Garnish
Top end of the chilli pepper 

Method
Cut the small piece of chilli and press it with the muddler in the shaker tin. Hand-clip the coriander (cilantro) and drop in. Build the rest of the ingredients, and shake and double strain into an ice-filled rocks glass. Cut the top end off the chilli pepper and place sticking up in the drink to garnish. 

 
For UK members, you can purchase Patrón via this link to make your Picante at home.