- 5 cl Scotch Whiskey macerated with Adji Cress and Chilli Cress.
- 2,5 cl lime juice
- 1,5 cl cardamom syrup
- 2 dashes bitter whiskey barrel
- Cardamom Leaves (decoration)
- Ginger beer
- Combine macerated whiskey, lime juice, syrup and ice in a large glass and stir well with mixing spoon.
- Top up with ginger beer add finish off with two dashes of bitter.
- Decorate with a Cardamom Leaves.
Pairing: Foie gras toast with caramelized apple.
Recipe: Mario Villalón
Say yes to the cress