Tequila · Shake · Rocks · 5 min
Spicy Margarita
Also known as Spicy Marg or Picante de la Casa.
A Tommy's-style Margarita with fresh chilli and coriander shaken through it. One slice of chilli gives a warm finish; leave the seeds in if you want real heat.
What's in it
- 50ml (1⅔ oz) Tequila
- 25ml (¾ oz) Lime juice
- 20ml (⅔ oz) Agave syrupor sugar syrup
- 1 thin slice Fresh red chilli
- a few Coriander leaves optional
- 1 pinch Salt, for the rim optional
- 1 Chilli slice optional
How to make it
- Fill a rocks glass with ice, and rim it with salt first if you like.
- Muddle the chilli gently in the bottom of the shaker.
- Add the tequila, lime juice, agave syrup and coriander and shake hard with ice.
- Double strain over the fresh ice and garnish with a slice of chilli.
Other ways to make it
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What cocktail can I make?Where it came from
No single bartender is credited with the first. The habit is usually traced to San Francisco around the turn of the millennium, where Julio Bermejo of Tommy's was infusing blanco tequila with habanero; in 2005 David Nepove won a competition there with the jalapeño-muddled Sweet Heat, and Jacques Bezuidenhout put a cucumber-and-jalapeño Southern Heat on the menu at Central 214 in Dallas. Soho House's Picante de la Casa, simplified by Chris Ojeda in West Hollywood in 2012, did much to make it a fixture.
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