Sépale

Making the recipe

Ingredients

Rhubarb cordial* – 4,5cl

Tonic water – 9cl

Pour the ingredients directly over the ice.
Ingredients

Red rhubarb frozen puree – 12,8cl

Water – 5cl

Pectinex – 0,35%

Dissolve the puree, add the water, then add pectinex (0.35% of the total volume).
Blend and let sit at room temperature for a few hours until separation occurs.
Strain using a Tork fi lter or a coffee filter.

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.