Colada Cress



  • 3 Kaffir Lime Leaves
  • 1 Cardamom Leaves
  • 2cl coconut cream with Motti Cress
  • 10 ml lime juice
  • 4 cl Cuban rum
  • 4 cl of pineapple juice


  • Vene Cress
  • Lemongrass stem



  • For brewed coconut cream, mix a Motti Cress with 450 g of cream and then let it stand for 12 hours before filtering.


  • Crush Kaffir Lime Leaves and Cardamom Leaves in a shaker.
  • Add the other ingredients.
  • Add ice cubes and shake vigorously for 10 seconds.
  • Pour the contents of the shaker into the glass using the double filter.
  • For garnish, add a lemongrass stalk and Vene Cress.

Recipe: Thomas Fernandez

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