Ingredients
Campari – 3/4 oz
Sweet Vermouth – 3/4 oz
Cognac – 3/4 oz
Cherry bitters – 1 dash
Combine all the ingredients in a mixing glass.
Stir with a spoon and strain over ice.
Top with the cherry foam*.
Ingredients
Black cherry frozen puree – 6 3/4 oz
Cherry liqueur – 6 3/4 oz
Water – 3 1/4 oz
Methylcellulose – 7g
Blend all the ingredients together until smooth.
Pour the mixture into a siphon and charge it with 2 N2O
cartridges.
Shake well and store in the fridge.



At the helm of the cocktail program for the prestigious Pic Group, Mike Kassabian creates bespoke concoctions for the group’s Michelin-starred restaurants, infusing mixology with the precision and elegance of haute cuisine.
Mike KASSABIAN's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.