- 4cl Vodka macerated with Motti Cress
- 8cl tomato juice
- dash Worcestershire sauce
- Adji Cress
- Kikuna Leaves
- Mix the Motti Cress vodka, Worcestershire sauce and ice-cubes in a large glass with a mixing spoon.
- Add tomato juice, stir well and decorate with Kikuna Leaves and a little Adji Cress to add some heat.
Pairing: King crab with tartar sauce and Borage Cress.
Recipe: Lisette Dawtrey
Say yes to the cress