Making the recipe

  • 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*.

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.

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