Ingrédients
Rhubarb cordial* – 4,5cl
Tonic water – 9cl
Pour the ingredients directly over the ice.
Ingrédients
Rhubarb water** – 12,8cl
Sugar – 50g
Citric acid – 0,25g
Malic acid – 0,5g
Mix all the ingredients until fully dissolved.
Bottle and store in the fridge.
Ingrédients
Red rhubarb frozen puree – 12,8cl
Water – 5cl
Pectinex – 0,35%
Dissolve the puree, add the water, then add pectinex (0.35% of the total volume).
Blend and let sit at room temperature for a few hours until separation occurs.
Strain using a Tork fi lter or a coffee filter.
Glassware : highball
Ice : large clear ice cube
Garnish : mint leaf




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.
Mike KASSABIAN's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.