Ingrédients
JW BLACK LABEL WHISKEY – 4,5cl
GINGER & OOLONG SYRUP* – 7,5cl
LEMON AMBIENT PUREE – 1,5cl
GINGER LIQUEUR – 0,5cl
Pour all the ingredients into a shaker.
Add ice and shake vigorously.
Double strain over ice.
Ingrédients
Ginger frozen puree – 30cl
Milky oolong tea – 20cl
Flower honey – 90g
Steep the milky oolong tea at 90 °C for 5 minutes.
Blend with the ginger puree and honey.
Strain, bottle, and store in the fridge.
Glassware : short drink
Ice : ice cubes
Garnish : roated whiskey spray


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.
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