Ciudad de Perú


  • 5cl Pisco macerated with 0,2 gr of marine plankton  
  • 3 slices of fresh ginger  
  • ¼ punnet Ghoa Cress 
  • 5cl lime juice 
  • 3cl liquid sugar 
  • 1 Oyster Leaves (decoration) 


  • Infuse the pisco with the fresh ginger and Ghoa Cress. 
  • Strain into a cocktail shaker, then add lime juice, liquid sugar and ice.  
  • Shake vigorously and strain into a Martini glass. Finish off with lime foam and decorate with an Oyster Leaves. 

Pairing: Oyster in tempura and pickled Sea Fennel. 

Recipe: Created by Manel Vehí, Boanit  

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