![](https://koppertcress.com/media/cache/generic/rc/8OnzY9cN/uploads/media/610a612d4bae7/652e449e50ddb.jpg)
Yellow Chili
Ingredients
- 5cl Scotch Whiskey macerated with ginger, cardamon and Adji Cress
- 4cl lemon juice
- 3cl Cardamom Leaves syrup
- 1cl egg white
- Red chilli (decoration)
- Adji Cress (decoration)
Method
- Combine all the ingredients into a cocktail shaker, add ice and shake well to cool.
- Strain into a glass and decorate with a red chili and a little Adji Cress.
Tips: Diego recommends accompanying it with two lemonades; one with ginger to enhance the flavours and spice, and another sweeter one with peppermint to add freshness and calm the heat.
Pairing: Peruvian wild salmon tiradito with ponzu sauce and Mustard Cress.
Recipe: Diego Cabrera, Salmón Gurú
![](https://koppertcress.com/media/cache/generic/rc/7h53e3zz/uploads/media/61091a40e5dc5/652e449e4fb60.jpg)
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