Sépale

Making the recipe

  • Ingrédients

    Rhubarb cordial* – 4,5cl

    Tonic water – 9cl

    Pour the ingredients directly over the ice.

Serving

Glassware : highball

Ice : large clear ice cube

Garnish : mint leaf

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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