The Lucky Bang: cognac with a shot of mango

The Lucky Bang was created by bar manager Enrico Perri and assistant bar manager Mario Gualtier at Bar 45, located within the 45 Park Lane hotel.

The star ingredient is the rich and complex flavours of Remy Martin VSOP aged cognac. It is paired with Palo Santo cordial, which captures the aromatic, smoky and woody notes of the South American Bursera graveolens tree, adding depth to the cocktail.

The addition of sweet mango harmonises with the other ingredients and brings a vibrant freshness and brightness to the palate. Lucky Bang is finished with tonic water for a final effervescent lift.

Ingredients

• 40ml Remy Martin cognac VSOP
• 30ml Palo Santo and mango cordial (see below)
• A splash of London Essence Indian tonic water 
• Dry mango chip, for garnish

Method 

Pour the cognac and cordial into a highball glass. Add ice and top up with tonic.

For a perfect serve, use a 330ml glass and 15g ice cubes – if not, add no more than 80ml tonic.

To make the Palo Santo and mango cordial

In a jar, pour equal quantities of Monin mango syrup and Monin Paragon Palo Santo cordial. Stir until the ingredients are well mixed.