Kolkata’s cocktail lovers are riding the tequila wave, but let’s get real — it’s the Picante that’s heating things up. While your regular tequila shot is fine for a quick buzz (or an anticipated gag reflex), this spicy cocktail is what you sip when you want to feel alive. Bar menus across India are peppered (pun intended) with Picante, and the demand is only growing. So, what’s the deal with this spicy sipper, and why can’t we get enough of it?
Hello, who’s this? Picante
A Picante is not just a drink; it’s a mood. Essentially, it’s a cocktail that combines the kick of tequila with a fiery blend of chili, lime, and sometimes a dash of sweetness. It’s like a Margarita that decided to hit the gym and develop a feisty personality. Usually served chilled, the Picante is that spicy friend who knows how to party but keeps things balanced. It’s an experience that leaves a lingering, pleasant heat.
Given the new hype around the cocktail, city bars have had a high demand around it. In Hashtag Kolkata on Chowringhee, normally the consumption of tequila would go up to six bottles. “But after the inclusion of Picante the consumption has drastically gone up by almost 30 per cent,” said Faizal Ali, operations manager, Hashtag, Kolkata.
Faizal Ali, operations manager, Hashtag, Kolkata; (right) the Picante at Hashtag
Adding a spicy twist to a tequila based cocktail makes it even more interesting than a classic Margarita. “The combination is an absolute delight for all the cocktail lovers who look for a little bit of extra spiciness in life and taste,” he adds.
Spicy roots
Picante De La Casa from Soho House
Surprisingly, the Picante didn’t originate in Mexico, the spiritual home of tequila, but in the stylish bars of London. Soho House, a well-known hotspot for creatives and socialites, claims the invention of this bold concoction called the Picante de la Casa. What started as a signature drink exclusive to high-end members’ clubs in London quickly spread to other parts of the world, as its unique flavour combination won over cocktail lovers everywhere.
In Kolkata, the Picante has found a special place in the hearts of trendsetters and foodies alike. Sweta Sen, the co-founder of Like A Dog Foundation, considers tequila riding high as a favourite spirit. “It was only a matter of time before the Picante, with its extra kick, made its way into Indian bars and lounges,” she says. As more bars in India aim to innovate their cocktail menus, Picante has become a go-to for those looking to spice up their nights—quite literally.
A cocktail with attitude
If your taste buds had a dance floor, the Picante would be the DJ. “A Picante cocktail delivers a bold mix of flavours,” says Md Shabaz Alam, GM and chief bar master, Little Bit Sober. It starts with a spicy kick from ingredients like chili or jalapeño, balanced by a bright citrusy tang from fresh lime. The spiciness adds warmth and a bit of heat, while the citrus cuts through, creating a refreshing and zesty finish. “Overall, it's a vibrant mix of spice, tang, and smooth sweetness from agave or other sweeteners,” he adds.
Nilashis Das, brand manager, Mathieu Teisseire Syrups, East & North-East India
Nilashis Das, brand manager, Mathieu Teisseire Syrups, East & North-East India, says that people like the Picante because it is spicy. “Depending on where you are you get different versions of the highball. In Kolkata you will not get the same tastes of a Picante found in Delhi,” he says. Locally sourced ingredients also play a role in the drink’s different version where in Kolkata you can find a Gondhoraj Picante or a Pomelo Picante. “Another reason why people like it is because the alcohol hits you slowly as compared to a tequila shot,” he adds.
Does a Picante Always Need Tequila to Be a Picante?
Not really. While tequila is the classic go-to, bartenders are getting creative. You’ll find variations with vodka or mezcal, depending on how smoky or smooth you like your drinks. But let’s be honest if the drink doesn’t have tequila, it’s kind of like ordering a pizza without cheese. Sure, it’s still pizza, but why would you?
“A Picante made with vodka will have a cleaner, more neutral base, allowing the spice and citrus to stand out more,” says Md Shabaz Alam. The heat from the spice will be sharper, and the citrus flavours will feel more pronounced without interference from strong spirit notes.
Co-owners of Boo-Tang and awesome father-daughter duo, Bunty and Muskan Sethi
Using mezcal adds a smoky depth to the Picante, giving it a more complex, earthy flavour. “The smokiness mellows the spiciness, making it feel more balanced, while adding an extra layer of richness to the citrus and heat,” he adds.
But whatever is said and done Muskan Sethi of Boo-Tang says, “We make our Picante with tequila as it is made traditionally!”
Picante vs. Margarita: The Spicy Showdown
Let’s address the elephant — or should we say chilli — in the room: Is a Picante just a Margarita in a fancier glass? Yes and no. The Picante is often called a “spicy Margarita”, but it’s got a lot more sass. “The similarities between a Picante and a Margarita are that they are both tequila-based cocktails,” says Muskan Sethi of Boo-Tang. Their main differences lie in their flavour profile with the Picante being sweet, herby and spicy and the Margarita being salty (the salted rim) and tart with a bit of sweetness.
Stir it up!
Muskan Sethi’s take
Muskan Sethi shares her yummy cocktail recipe
Ingredients:
Patron Reposado (45ml)
Lime juice (20ml)
Agave syrup (15ml)
Coriander (10 leaves)
Red chilli (one or two)
Salt and red chili powder mixed
Method :
- Muddle the green coriander and red chillies together in a glass
- Add the Reposado, lime juice and agave syrup to a shaker with ice and shake!
- Strain and pour into an old-fashioned glass rimmed with salt and red chilli powder, full of ice!
Md Shabaz Alam’s take
Md Shabaz Alam of Little But Sober tries his hand at Picante
Ingredients
Tequila (60 ml)
Gherkins brine (10ml)
Fresh Coriander & Mint (a few leaves)
Fresh pineapple chunks (three chunks)
Yuzu tart (10ml)
Mint oil and a salt and spicy powder for the rim
Method
- Add mint oil to the rim of a glass and over it in the spicy powder mixture
- In a cocktail shaker, muddle the fresh pineapple chunks, fresh coriander and fresh mint together.
- Add the tequila, gherkin brine, and yuzu tart to the shaker and shake with ice.
Stir in the mixture into the rimmed glass and serve chilled
