Ingrédients
Passion fruit ambient puree – 2,5cl
French Press Coffee* – 12cl
Orgeat Syrup – 2,25cl
Pour all the ingredients into a shaker.
Add ice and shake vigorously.
Double strain.
Ingrédients
Ground coffee – 15cl
Water – 25 cl
Heat the water to 100 °C.
Place the ground coff ee in a French press, then pour in the hot water.
Stir gently and place the lid on without pressing the plunger.
Let steep for 4 minutes.
Press the plunger, pour into a bottle, and store in the fridge.
Glassware : short drink
Ice : ice cubes
Garnish : grated Tonka Bean



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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