Turn Up the Heat: Try the Sergeant Pepper at 2025’s Best International Hotel Bar, Side Hustle

Photo Credit: Cristian Barnett

This week’s cocktail of the week pick comes courtesy of Side Hustle, located at the NoMad London; it was recently named Best International Hotel Bar at the 2025 Spirited Awards. Housed in the former Bow Street Police Station — once home to the Bow Street Runners, England’s first official police force — Side Hustle is a lively yet laid-back spot to gather, socialize, and indulge in inventive dishes paired with world-class cocktails. Its menu showcases seasonal British ingredients reimagined through traditional Latin American techniques, while the cocktail program pays homage to Latin American flavors alongside refined British, European, and American classics.

Our pick: the Sergeant Pepper, a heady blend of Avua Prata Cahaça, jalapeno-infused tequila, and Verdita. It’s herbaceous and spicy, just like Side Hustle itself.

Of the cocktail, Leo Robitschek, Partner and VP of F&B at NoMad London, says: “The Sergeant Pepper has always been one of my favorite cocktails because it embodies the playful, layered style of NoMad. Originally created in New York and reimagined for London, it’s our take on a spicy margarita, built around a house-made verdita of peppers, melon, pineapple, coriander, and mint. Balanced with tequila, cachaça, génépy, and jalapeño, it’s refreshing, tropical, and vegetal all at once, a cocktail that pleasantly surprises you with every sip.”

Here’s how to make it at home.

How to Make the Sergeant Pepper 

Photo Credit: Cristian Barnett 

1 oz Avua Prata Cahaça

0.75 oz Verdita (green sangrita)

0.5 oz Jalapeno-infused Tequila *

0.5 oz  Agave Syrup

0.5 oz Lime Juice

0.25 oz Dolin Génépi le Chamois Liqueur

0.25 oz Pineapple Juice

5 drops Saline Solution

Ice: N/A

Glass: Coupe

Garnish: N/A

Method: Add ingredients into shaker, shake with ice until chilled, double strain into a coupe glass.

*To make the jalapeno-infused tequila”

5 medium jalapeños, diced

25 oz/750 ml blanco tequila

Steep the jalapeños and tequila in a container for 5 minutes. Taste the mixture to ensure that the spice level is to your taste. Allow to steep longer for a spicier end product. Strain out the jalapeños when the desired spice level has been reached. Store in an airtight container and refrigerate indefinitely.

Photo Credit: NoMad London