- 3cl Gin
- 3cl Vermouth rosso
- 3cl Campari
- Shiso Leaves Purple (decoration)
- Floregano (decoration)
- Add ice, gin, vermouth and campari to cocktail shaker and shake.
- Strain into an old-fashioned glass and decorate with a Shiso Leaves Purple y Floregano.
Pairing: Edamame hummus with marinated mackerel and Lupine Cress
Recipe: Lisette Dawtrey
Say yes to the cress