Lullaby of Uncle Magritte: A French 75 inspired gin cocktail with jackfruit, acacia honey, and a crisp sparkling finish

A gin-based cocktail, elegant, aromatic, and lightly sparkling. This serve is a French 75 riff built around tropical jackfruit notes, floral acacia honey, and a subtle herbal lift from Drambuie, finished with Prosecco for a crisp, celebratory texture. The inspiration comes from Michael Cheval’s surreal tribute, Lullaby of Uncle Magritte, where dreamy calm meets bright, celebratory contrast.

Flavour profile

Tropical, crisp, honeyed, citrus-bright, lightly herbal, gently fizzy.

Tools

• Boston shaker

• Jigger

• Hawthorne strainer plus fine strainer

• Barspoon

• Chilled flute (or wine flute)

Ingredients (serves 1)

• 1.5 oz (45 ml) jackfruit gin*

• 1 barspoon (5 ml) Drambuie

• 1/3 oz (10 ml) fresh lemon juice

• 1/2 oz (15 ml) rich acacia honey syrup*

• 2 drops saline solution*

• 1.5 oz (45 ml) Prosecco, well chilled

Garnish: pandan leafGlass: flute (170 to 190 ml)Technique: shake, fine strain, top with Prosecco

*Homemade ingredients: for prep specs and batch logic, place these components under Recipes and Homemade so the build stays repeatable in service.

Procedure

1. Chill the flute. A cold glass matters here because the drink is small and the carbonation is delicate

2. Add ice to the shaker, then add jackfruit gin, Drambuie, lemon juice, honey syrup, and saline

3. Shake hard for about 5 seconds, just to chill and integrate without over diluting

4. Fine strain into the chilled flute, leaving room to finish sparkling

5. Gently add the Prosecco to preserve carbonation. If you want precision, weigh it as 45 g

6. Integrate with one gentle lift using a barspoon, avoid aggressive stirring because it kills the fizz

7. Garnish with a pandan leaf, lightly slap it first to release aroma

Service notes for consistency

• If your jackfruit gin varies in sweetness, adjust honey syrup by 2.5 to 5 ml rather than touching the Prosecco volume

• If the drink reads too rich, increase lemon to 12.5 ml before reducing honey. This keeps the profile bright without thinning mouthfeel

• Keep Prosecco extremely cold and opened as late as possible. Warm sparkling wine collapses the texture fast

Want a cocktail like this for your venue

If you like this style, elegant, aromatic, lightly sparkling, you can get a complete set of drinks built around the same direction, engineered for real service and sales.

With Menu Design and Engineering, you get:

• Original cocktail and mocktail concepts tailored to your brand

• Repeatable specs and a team friendly workflow

• Optional costing and margin checks so you can price with confidence

Visit the Menu Design section and order the package that fits your venue goals.

Written by Riccardo Grechi

Head Mixologist, Bar Consultant and Trainer

Founder of The Double Strainer

Related reading

Want more recipes and techniques in the same style Explore:

• Signature Cocktails

• Classic Cocktails

• Homemade prep (syrups, cordials, infusions, and bar basics)

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