Picante Cocktail
Bring the Soho House vibe home with this crisp Picante Cocktail. Balancing fresh lime, herbal coriander, and a slow chili burn, it creates a sophisticated, velvety drink that warms without punishing.
Ingredients
- 50 ml tequila
- 10 g coriander leaves
- 1/2 red chilli plus a slice to garnish
- 1 tbsp honey
- 1 lime juiced
- ice
- salt (for the rim)
Instructions
Prep the Signature Rim
- Dampen the rim of a tumbler lightly, using a lime wedge, then dip it into salt to create an even ring. Aim for a clean halo rather than a thick crust.
Muddle the Aromatics
- Add the tequila, coriander leaves, and red chilli (plus a slice to garnish) to your cocktail shaker. Bash gently with a muddler just until you smell the coriander and the chili turns glossy from released oils.
- Pour in the honey and lime juice, then add a handful of ice. If the honey is stiff, swirl it briefly with the liquids before chilling.
Shake, Strain, and Serve
- Cover the shaker and shake hard until the outside feels properly cold and frosty.
- Fill your salt-rimmed glass with fresh ice. Double strain the cocktail through a fine tea strainer to catch herb flecks and ice shards.
- Garnish with a slice of chilli, standing the stem end upright in the ice for a sharp finish.
Notes
Aromatics: Clap the coriander leaves between your palms before adding them to the shaker to wake up the scents without bruising them.
Texture: Double strain with a fine mesh sieve to remove tiny ice chips and herb particles for a sleek mouthfeel.
Heat Control: Taste a small piece of the chili first to gauge its spice level, as peppers can vary widely in heat.
Honey: If your honey is thick and cold, mix it with the lime juice or tequila before adding ice to prevent it from seizing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 180kcalCarbohydrates: 20gSodium: 5mgPotassium: 10mgSugar: 17gVitamin C: 15mg
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