Yellow Chili

• 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) 

• 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