![]() ‘A lot of people travel and bring back their drinking trends, and vice versa,’ adds Kerr. It’s now become a massive cult thing at Soho House – I think the fact that it was on every single menu globally helped. ![]() ‘I don’t think they were really into spicy Margaritas, and it was only after two years that people started to drink it. ‘In North America, it sold a lot in the UK it didn’t sell so much, because not many people liked tequila,’ explains Kerr. The bartenders didn’t really like making it as there’s so much going on. ‘It was on the first menu when we opened Miami the drink got more and more popular, people loved it, but it’s pretty hard to make, because there are so many ingredients. ![]() ‘It had the likes of cucumber juice, tequila, hot sauce – all these crazy ingredients in it,’ explains Kerr. But there was also a downside: it was too complex to be made quickly and at scale. One of those chosen was the Margarita Picante.’ĭreamt up by Soho Beach House Miami’s former beverage manager, Chris Hudnall, and already hugely popular in the city, the Margarita Picante had a reputation that preceded it among the other managers. We decided to pick four drinks, which went on every single menu to define what our drinks ethos was. We all went out, did our research in London, drank at different bars, stole menus, got ideas of drinks, and came back with all those ideas. ‘And in that time, we decided what our standards were, so every Soho House you went to you got the same classic cocktails – it made everything very consistent. ‘All the bar managers around the world got together in London for two weeks,’ says Kerr. It’s fascinating and awe inspiring how the agave plant is such a source of pride as well as supports the lively hood of so many in the tequila, and mezcal, regions.At the time of the conference, Soho House Global Beverage Director, Tom Kerr, was the bar manager at Cafe Boheme in London, and one of the 17-odd bartenders invited to take part in the conversation around the future of the cocktail menus. It gave me an opportunity to see how the spirit is rooted in and closely intertwined with Mexico’s culture and history. It gave me a much deeper appreciation for not only their tequila, but the over all growing, harvesting and production of the entire category. I was fortunate to travel to and visit the family distillery centered in the town of Tequila in February (when Covid was just hardly a blip on my radar, sigh.) I have visited other tequila distilleries, but Fortaleza was a magical experience. ![]() I used Fortaleza blanco here for this Margarita. It will make the drink a bit thinner and need to adjust the simple syrup and jalapeño to account for the lower fat content. But feel free to use a light coconut milk if that’s what you have on hand. You need less of it to add creaminess and coconut flavor vs. Coconut cream coconut meat blended, so it’s full of fat making it decadent and creamy. Coconut Milk vs Coconut Creamįull fat coconut gives the Margarita a good body and keeps the heat from the jalapeño in balance. A blanco tequila is used here, and in traditional Margaritas, but a reposado would also be a delicious addition with the coconut. Spicy jalapeño is tempered by cooling coconut for a refreshing, but zippy sip. The Coconut Jalapeño Margarita is a spicy, tropical twist on the classic tequila cocktail.
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