Ingrédients
Vodka – 2.5 cl
Sobacha distillate* – 2cl
Melon cordial** – 5cl
Crème – 3cl
Egg White – 3cl
Soda – 3cl
Pour all the ingredients into a shaker.
Add crushed ice and blend using an immersion blender.
Pour the mixture into the glass and let rest in the freezer for 1 minute.
Top with soda to create the foam.
Ingrédients
Vodka – 75 cl
Sobacha – 15 g
Place all the ingredients in a vacuum-sealed bag.
Let infuse overnight.
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%.
Ingrédients
Clarified melon*** – 10 cl
Sugar – 45 g
Lactic acid – 0.2 g
Malic acid – 0.6 g
Mix all the ingredients until fully dissolved.
Bottle and store in the fridge.
Ingrédients
Melon frozen puree – 55 cl
Water – 15 cl
Pectinex – 0.25%
Dissolve the puree, add the water, then add pectinex (0.25%
of the total volume).
Blend and let sit at room temperature for a few hours until
separation occurs.
Strain using a Tork filter or a coffee filter.
Glassware : Highball
Ice : without
Garnish : sobacha powder


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.
Mike KASSABIAN's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.