- 5cl Scotch Whiskey macerated with ginger, cardamon and Adji Cress
- 4cl lemon juice
- 3cl Cardamom Leaves syrup
- 1cl egg white
- Red chilli (decoration)
- Adji Cress (decoration)
- Combine all the ingredients into a cocktail shaker, add ice and shake well to cool.
- Strain into a glass and decorate with a red chili and a little Adji Cress.
Tips: Diego recommends accompanying it with two lemonades; one with ginger to enhance the flavours and spice, and another sweeter one with peppermint to add freshness and calm the heat.
Pairing: Peruvian wild salmon tiradito with ponzu sauce and Mustard Cress.
Recipe: Diego Cabrera, Salmón Gurú
Say yes to the cress