Making the recipe

  • 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

Serving

Glassware : coupette

Ice : without

Garnish : douglas 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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