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