- 6cl Cachaça
- 2cl lemon juice
- 1 tablespoon of brown sugar
- 8 Pepquiño
- crushed ice
- Vene Cress (decoration)
- Honny Cress (decoration)
- Combine cachaça, lemon juice and sugar in a glass and mix well.
- Cut 8 Pepquiño. into quarters and add.
- Fill the glass with crushed ice, stir slightly and serve.
- Decorate with Vene Cress and Honny Cress.
Pairing: Glazed picanha tataki with BroccoCress.
Recipe: Javier de las Muelas, Dry Martini
Say yes to the cress