For Los Angeles Magazine‘s Grilling Week, I was charged with coming up with a post that highlighted some of the best cocktails to make at your barbecue party, you know, drinks that paired well with all that smoked/grilled meats. Because sometimes you want more than beer with your ‘cue. Fortunately a few of the best cocktail mixmasters in town like Julian Cox and Marcos Tello were kind enough to share their favorite recipes!
But before you click over, here’s a barbecue-friendly recipe by Soho House West Hollywood’s Chris Ojeda. Yup, you can give your bbq party some Soho House swank with this easy-to-make cocktail.
“The Picante’s citrus-based ingredients are the perfect flavor combination for grilled meats. The Fresno chile pepper combines heat and sweetness to match those smoky grilled meat flavors, and the aromatic scents of cilantro go great with thinner cuts like a skirt streak,” said Chris. I’m just glad it’s so easy to make.
Picante de la Casa
By Chris Ojeda, Creative Bar Director for Soho House
- 1 1/4-inch slice of a Fresno chile
- 12 cilantro leaves
- 1 oz freshly squeezed lime juice
- 3/4 oz agave nectar (diluted 3 parts agave to 1 part water, to cut sweetness and make the agave easier to mix with)
- 2 oz Reposado tequila
Slightly press the chile to release its flavor, but be careful: if you muddle it too much it will increase the spice. Add in the cilantro and the remaining liquid ingredients starting with lime, agave, and tequila. Add ice, shake, and strain into a rocks glass filled with ice.
Garnish with the very top of the pepper.