- 1 bottle of cava
- 25cl vermouth bianco
- 5cl Cointreau
- 5cl Limon Cress syrup
- 1 punnet Limon Cress
- 3 Yka Leaves (only leaves)
- 5 slices each of lime, lemon & orange.
- Add all ingredients, except for the cava and ice, into a large jug and stir.
- Slowly add the cava and ice, stir again and serve.
Pairing: Baked red prawns with Gangnam Tops and Paztizz Tops.
Recipe: Lisette Dawtrey
Say yes to the cress