Sours · Spicy Margarita
Picante de la Casa
Made with agave syrup · Soho House, Miami, 2012
- rocks
- cubes
- shake
Picante de la Casa
- 2 oz60 ml reposado tequila
- 1 oz30 ml fresh lime juice
- ½ oz15 ml agave syrup
- ½ oz15 ml jalapeno syrup
- 1010 cilantro (coriander) leaves with stems
- Clap the cilantro between your palms and drop it into a shaker.
- Add the tequila, lime juice, agave syrup and jalapeno syrup, then fill with ice.
- Shake hard and double-strain into a rocks glass full of fresh ice.
- Garnish with the stem end of a chilli or a jalapeno slice.
Garnish: stem end of a chilli or a thin jalapeno slice
The syrup
In this recipe
Agave Syrup½ oz15 ml
Agave syrup is agave nectar thinned with warm water: 2 parts agave to 1 part water by weight (about 1 cup agave to ⅔ cup water).
3/4 oz nectar is about 1 1/8 oz of our 2:1 agave syrup; split that sweetness between 1/2 oz agave syrup and 1/2 oz jalapeno syrup
As printed: 3/4 oz (20 ml) agave nectar, undiluted
Or use
Jalapeño Simple Syrup½ oz15 ml
Jalapeño simple syrup is 1:1 simple syrup steeped with sliced fresh jalapeños.
replaces the muddled chilli and part of the agave; 1/2 oz gives moderate heat, so go up to 3/4 oz (and drop the agave to 1/4 oz) for more
As printed: a muddled slice of fresh chilli (no syrup in the original)
Where it comes from
Soho House developed its house spicy margarita at Soho Beach House in Miami and settled on the current reposado-agave-chilli-coriander version at Soho House West Hollywood in 2012. It became the group's signature drink and helped make the spicy margarita a global standard.
Source: Soho House - 'Hot favourite: How to make a Soho House Picante' (House Notes) by Soho House.
Checked against: Soho House - How to make a Soho House Picante · CLASS Bar Magazine - Classic cocktails: the story of the Picante de la Casa
Gear for this drink

Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
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