It is a peppery Peruvian miniminimalist masterpiece with the perfect balance of sweet and umami flavours.

Ingredients:
60ml Don Julio Blanco
30ml Fino sherry
3 Peruvian pickled peppers
3 Bar spoons of peruvian pickled pepper juice

Equipment:
1 Martini glass
1 Ice for shaking
1 Tooth pick

Method:

Add the ingredients into a shaker tin and slightly muddle the Peruvian peppers.
Add ice and throw the cocktail 8-10 times.
Strain into a chilled martini glass and serve it.

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