Soho House picante de la casa

Method

1. Cut a small piece of chilli and press with muddler in the shaker tin.
2. Hand clap the coriander (to release the aroma, place the leaves or sprig in one hand and gently smack it with the other – this warms up the garnish slightly and starts to extract the oils before you use it), and drop in.
3. Build (this is the process of adding one ingredient after the other and stacking them straight into the glass, no shaking or stirring necessary) the rest of the ingredients, shake and fine strain into an ice-filled rocks glass (a short tumbler used for serving spirits).
4. Cut the top end off the chilli pepper and place – stem upwards – on top.

Recipe from Soho House.