Carmine

Making the recipe

  • Ingrédients

    RED PRICKLY PEAR CORDIAL* – 4cl
    GIN – 2cl
    MEZCAL – 2cl
    CHEMEX COFFEE*** – 1,75
    WATER – 1cl

    Chill all the ingredients.
    Pour them into a PSI bottle (carbonation bottle).
    Carbonate at least 3 times to achieve a good effervescence.

SERVICE

Glassware : Highball

Ice : clear ice

Garnish : goat cheese and lovage tartelette

Kassabian Mike

Mike KASSABIAN

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.

Our recipes

Mike KASSABIAN's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.