Ingrédients
Guava tequila* – 4cl
Cointreau – 1,5cl
Ancho reyes chili liqueur – 0,5cl
Lime ambient puree – 1cl
Pour all the ingredients into a shaker.
Add ice and shake vigorously.
Double strain into a chilled coupette glass.
Ingrédients
Guava frozen puree – 50cl
Tequila blanco – 75cl
Place all the ingredients in a vacuum-sealed bag.
Let infuse for 2 hours.
Transfer the mixture into the rotovap evaporation fl ask.
Distil 75% of the liquid at 50 °C, gradually reducing the
pressure.
Collect the distillate and adjust the alcohol content with
water to reach 40%
Glassware : coupette
Ice : without
Garnish : pastille spoon



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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