Ingrédients
Rhubarb vodka* – 4cl
Lemon ambient puree – 2cl
Egg white – 2cl
Sugar syrup – 1,75cl
Elderflower – 1cl
Pour all the ingredients into a shaker.
Add ice and shake vigorously.
Remove the ice, then shake again without ice to emulsify the egg white.
Double strain into a chilled coupette glass
Ingrédients
Red rhubarb frozen puree – 40cl
Vodka – 70cl
Pectinex – 0,25%
Mix the ingredients in a vacuum-sealed bag.
Leave to infuse overnight in the fridge.
Pour the mixture into a blender and add 0.25% pectinex.
Blend, then let it rest until the liquid begins to separate.
Strain and store in a cool place.
Glassware : coupette
Ice : without
Garnish : douglas 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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