![](https://koppertcress.com/media/cache/generic/rc/ZR9r14YN/uploads/media/610a704ba7c17/652e449ded31f.jpg)
Ciudad de Perú
Ingredients
- 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)
Method
- 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
![](https://koppertcress.com/media/cache/generic/rc/GnMjYY7l/uploads/media/610914964f097/652e449dbd906.jpg)
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