Restaurants›Aurora Italiana›Il Picante Recipe

Il Picante Recipe

Inspired by Aurora Italiana

Time10m

Serves1

16 reposado tequila, fresno, lime

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Ingredients

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Cocktail

2 oz reposado tequila1/2 oz Fresno chile, stemmed and thinly sliced3/4 oz Fresh lime juice1/2 oz agave nectar (1:1 if reduced sweetness desired)1/2 oz egg white (optional for texture)1 cup ice (for shaking and serving)

Garnish

1 item lime wheel1 item thin Fresno slice or chili flake1 tsp coarse salt (optional, for rim)

Method

Prep

Optional salted rim

If you want a salted rim, run a lime wedge around the glass rim and dip into coarse salt. Set glass aside.

If using fresh Fresno, remove the stem and thinly slice. Reserve one thin slice for garnish.

Cocktail construction

In a shaker, add the sliced Fresno chile (about 0.5 oz) and the agave nectar. Muddle gently 6–8 times to release the chile's oils and flavor without pulverizing seeds (unless you want more heat).

Add the reposado tequila (2 oz), fresh lime juice (0.75 oz) and egg white (0.5 oz) if using. Dry shake (no ice) vigorously for 12–15 seconds to emulsify and create a froth if using egg white.

Add a generous handful of ice (about 1 cup) to the shaker and shake hard for another 12–15 seconds to chill and dilute.

Double-strain the cocktail into the prepared glass (rocks or coupe) over fresh ice if serving on the rocks, or without ice if serving straight up. Double straining (using a fine mesh strainer) removes small chile bits and gives a smooth texture.

Garnish with the reserved lime wheel and the thin Fresno slice or a light sprinkle of chili flake on the foam. Serve immediately.