To celebrate World Cocktail Month, the 120 MGallery hotels worldwide invite travellers, starting in May, to step into their bars and enjoy exclusive cocktails. Here's one of the signature recipes from their elixirs.

The Honey 75 is a tangy version of the French 75, created here with <a href="https://citadellegin.com/gin/citadelle-original/" target="_blank" rel="noopener">Citadelle Gin Original</a> enhanced with olive oil (a technique called fat washing, which consists of flavouring an alcohol with fatty substances), Verjus, honey and Pommery champagne. The cocktail is served in the MGallery x <a href="https://www.maisonsarahlavoine.com/" target="_blank" rel="noopener">Maison Sarah Lavoine</a> Martini coupe , whose curves echo the modern design of the boutique hotel brand.

Ingredients :<ul class="ul1"><li class="li1" style="text-align: justify;"> 30 ml of Citadelle Original fatwashed with olive oil</li><li class="li1" style="text-align: justify;"> 10 ml of Verjuice</li><li class="li1" style="text-align: justify;"> 20 ml of honey syrup</li><li class="li1" style="text-align: justify;"> 80 ml of Pommery Apanage Brut Champagne</li></ul>

FOR THE ORIGINAL CITADEL FATWASHED IN OLIVE OIL<ul class="ul1" style="text-align: justify;"><li class="li1"> 700 ml of Citadelle Original</li><li class="li1"> 350 ml of local olive oil (good quality)</li></ul> Combine the Citadelle gin and olive oil in a glass container. Seal and shake. Place the glass container in the freezer for 24 hours until the olive oil is solid. Remove the container from the freezer and gently move the solid oil or cut off a small corner. Strain the mixture through a coffee filter. Allow the infused oil to melt.

FOR THE HONEY SYRUP<ul class="ul1" style="text-align: justify;"><li class="li1"> 250 g of local honey</li><li class="li1"> 250 g of water</li><li class="li1"> 3.5g Maldon salt</li><li class="li1"> ½ orange zest (grated)</li><li class="li1"> 8 cardamom pods</li></ul> Grind the cardamom with a mortar and pestle. Heat the cardamom in a pan until its aroma is released. Combine the honey, water, Maldon salt, orange zest, and cardamom in a vacuum bag and seal it. Cook sous vide for 45 minutes at 55°C. Strain everything through a filter. Reserve the solids for garnish.

Preparation : Pour all ingredients into a mixing glass, shake, then strain into a cocktail glass and add the garnish.

<a href="https://mgallery.accor.com/fr/hotels.html" target="_blank" rel="noopener">mgallery.accor.com</a>

Recipe: the tangy Honey 75 cocktail

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