Cloud Nine

Making the recipe

  • 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.

SERVICE

Glassware : Highball

Ice : without

Garnish : sobacha powder

Kassabian Mike

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.

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