Ingrédients
Campari – 2,25cl
Sweet Vermouth – 2,25cl
Cognac – 2cl
Cherry bitters – 1 dash
Combine all the ingredients in a mixing glass.
Stir with a spoon and strain over ice.
Top with the cherry foam*.
Ingrédients
Black cherry frozen puree – 20cl
Cherry liqueur – 20cl
Water – 10cl
Methylcellulose – 7g
Blend all the ingredients together until smooth.
Pour the mixture into a siphon and charge it with 2 N2O
cartridges.
Shake well and store in the fridge.
Glassware : short drink
Ice : ice cubes
Garnish : cherry foam & marjoram 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.
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