About
This is my clarified take on the Picante De La Casa, a modern classic originally created at Soho House in 2009. The clarification process rounds out the edges, but you still get the signature heat and herbaceous punch and flavor – the oil is a fun pop.Cheers y’all!
Ingredients
- 8 oz · 240 mltequila blanco
- 4 oz · 120 mlfresh lime juice
- 2 oz · 60 mlagave syrup
- 2–3 serrano peppers
- ½ cup cilantro leaves
- 5 oz · 150 mlmilk, to clarify
- cilantro-chile oil to garnish
- SERVES 4–5
Method
- 1
Muddle cilantro and peppers and combine with all ingredients except milk.
- 2
Stir and let sit for 15 min.
- 3
Pour over milk.
- 4
Let sit for one hour (or longer) until milk curdles.
- 5
Slowly pour mixture into funnel with coffee filter or paper towel.
- 6
First drops will be cloudy, so swap out container when drops are clear.
- 7
Pass through cloudy portion until all is clear.
- 8
Store in sealed bottle.
- 9
To serve, pour over clear ice.
- 10
Garnish with cilantro-chile oil.
anatomyofadrink.com/cocktails/la-casa-clara