La Casa Clara

LA CASA CLARA

• 8 oz. / 240 ml. tequila blanco

• 4 oz. / 120 ml. fresh lime juice

• 2 oz. / 60 ml. agave syrup

• 2–3 serrano peppers

• ½ cup cilantro leaves

• 5 oz. / 150 ml. milk, to clarify

• cilantro-chile oil to garnish

  SERVES 4–5

METHOD
muddle cilantro and peppers and combine with all ingredients except milk / stir and let sit for 15 min. / pour over milk / let sit for one hour (or longer) until milk curdles / slowly pour mixture into funnel with coffee filter or paper towel / first drops will be cloudy, so swap out container when drops are clear / pass through cloudy portion until all is clear / store in sealed bottle / to serve, pour over clear ice / garnish with cilantro-chile oil

To make the oil, I loosely followed this recipe for making a mint oil (subbed cilantro in and eventually blended some serranos in): https://www.youtube.com/shorts/9KQFN9fiWJw

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!