Hiruki

Venus Paloma: 

• 4cl Tequila  
• 1cl lemon juice 
• 12cl grapefruit juice 
• a dash Aclla Cress syrup 
• ice-cubes 
• Venus Vase 
• Anise Blossom 

Majii Shots:

• 2cl Mezcal
• 1cl lemon juice
• 1cl cointreau
• crushed ice
• Majii Leaves

• Blanch 3 Majii Leaves for 10 seconds, then gently massage the leaves to break the inside fibers. (Be careful to not break the skin).
• Mix the ingredients for the shot in a glass and fill the Majii Leaves, using a pharmacy syringe; then place the leaves on a bed of crushed ice to chill. 
• Combine the Paloma ingredients in a cocktail shaker, shake well.  
• Fill a Julep style glass with crushed ice, serve the Paloma into the Venus Vase and add to glass. 
• Lay the 3 Majii Leaves around the Venus Vase and decorate with a few Anise Blossom.  

Pairing: Tacos al pastor with chipotle sauce and Sakura Cress and Aclla Cress. 

Recipe: Created by Lisette Dawtrey (Koppert Cress Spain) and Damiá Mulá (CETT) for the DEU Bartending & Mixology.