Ingrédients
RED PRICKLY PEAR CORDIAL* – 4cl
GIN – 2cl
MEZCAL – 2cl
CHEMEX COFFEE*** – 1,75
WATER – 1cl
Chill all the ingredients.
Pour them into a PSI bottle (carbonation bottle).
Carbonate at least 3 times to achieve a good effervescence.
Ingrédients
Clarified red prickly pear** – 58cl
Sugar – 170g
Citric acid – 7g
Malic acid – 2g
Tartaric acid – 1 g
Mix the ingredients and stir until fully dissolved.
Bottle and refrigerate.
Ingrédients
Red prickly pear frozen puree
0.25% pectinex
Dissolve the puree and add the pectinex (0.25% of the total
volume).
Blend, then let stand at room temperature for a few hours until
separation occurs.
Strain using a Tork fi lter or a coffee filter.
Ingrédients
Water- 30 cl
Gedeo coffee – 15 g
Rinse the filter with hot water and add 15 g of medium-ground
coff ee.
Bloom: Pour 60 g of water and let sit for 30 seconds.
First extraction: Pour 150 g of water in circular motions over 1
minute 30 seconds.
Second extraction: Add the remaining 90 g of water and let it
drip until 3 minutes total.
Remove the filter and refrigerate.
Glassware : Highball
Ice : clear ice
Garnish : goat cheese and lovage tartelette


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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