Colada Cress

Cocktail:

• 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

Decoration:

• Vene Cress
• Lemongrass stem

Earlier:

• 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