Ingredients
Guava tequila* – 1 1/4 oz
Cointreau – 1/2 oz
Ancho reyes chili liqueur – 1/8 oz
Lime ambient puree – 1/4 oz
Pour all the ingredients into a shaker.
Add ice and shake vigorously.
Double strain into a chilled coupette glass.
Ingredients
Guava frozen puree – 17 oz
Tequila blanco – 25 1/4 oz
Place all the ingredients in a vacuum-sealed bag.
Let infuse for 2 hours.
Transfer the mixture into the rotovap evaporation fl ask.
Distil 75% of the liquid at 50 °C, gradually reducing the
pressure.
Collect the distillate and adjust the alcohol content with
water to reach 40%



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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